• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Marisa Moore Nutrition
  • Home
  • About
  • Work With Me
    • Speaking
      • Worksite Wellness
    • Spokesperson
    • Writing
    • Consulting
      • Business
      • Consumer
    • Students and Interns
    • Disclosures
  • Media
    • Recent Media
    • Media Archives
  • Blog
    • Monday Morsels
    • All Recipes
    • Appetizer Recipes
    • Beverage Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Entrees
    • Sandwiches
  • Contact
You are here: Home / Blog / Fig, Walnut & Honey Toast Recipe + Late Summer Produce Picks

Fig, Walnut & Honey Toast Recipe + Late Summer Produce Picks

August 14, 2015 by Marisa Moore

Fig Walnut Honey Toast on MarisaMoore.com


Late summer is prime time for figs among other fresh produce.

Figs come in a variety of varieties from the green and yellow striped tiger figs to the common Black Mission Figs you’ll find in supermarkets.

Fresh figs are an excellent source of fiber and flavor. They are naturally sweet and pair well with tangy goat cheese or ricotta – as I’m using here. The walnuts add a necessary crunch and boost of healthy fats to this easy breakfast recipe.

In this US News & World Report post, I share 8 of the best summer produce picks including these figs, grapes, okra and more. Get the details over on the Eat & Run Blog right now.

And if you’re wondering about this recipe, it’s another one of my no-recipe recipes. To make this Fig, Walnut & Honey Toast just spread ricotta cheese on your favorite toast. Top with sliced fresh figs, walnuts and a drizzle of honey. It’s a perfect summer breakfast!

Fig Walnut Honey Toast on MarisaMoore.com
Print Recipe

Fig, Walnut & Honey Toast

This sweet and satisfying fig, walnut and honey toast is the perfect snack or breakfast during the season. It's elegant and tasty and ready in less than 5 minutes!
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Breakfast
Cuisine: American
Servings: 2 servings
Calories: 280kcal
Author: Marisa Moore

Ingredients

  • 2 slices of hearty bread
  • ¼ cup ricotta or goat cheese
  • 4 fresh figs
  • 2 tablespoons walnuts
  • Honey for drizzling

Instructions

  • Toast the bread. Spread the ricotta cheese on the toast. Top with sliced fresh figs, walnuts and a drizzle of honey.

Notes

The quantities are a loose guide. Adjust the ingredients to your taste.

Nutrition

Calories: 280kcal | Carbohydrates: 38g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 160mg | Potassium: 350mg | Fiber: 5g | Sugar: 21g | Vitamin A: 281IU | Vitamin C: 2mg | Calcium: 144mg | Iron: 2mg

Filed Under: Blog, Breakfast, Recipes, Snacks

Reader Interactions

Comments

  1. Elizabeth Shaw

    September 30, 2015 at 9:17 am

    Marisa, this looks like it’s straight out of a William Sonoma magazine, I love it! So simple and elegant, I can’t wait to make it for the holidays! Plus, I was just telling my husband I’ve never had a fig that wasn’t dried!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Marisa Moore in a yellow top in a white kitchen

MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

Learn more about me →

Popular Recipes

  • Cheddar Cauliflower Bites on Marble with Chives in Background
    Cheddar Chive Cauliflower Bites
  • Overhead moon milk photo
    Moon Milk
  • Egg Roll in Bowl side view
    Vegan Egg Roll in a Bowl
  • Blood Orange Mocktail Overhead
    Sparkling Blood Orange Mocktail
  • Pumpkin pasta in bowls with a fork on the side
    Creamy Pumpkin Pasta
    with Toasted Walnuts and Spinach
  • Slow Roasted Tomato Basil Linguine with Toasted Pine Nuts
    Slow Roasted Tomato Basil Linguine
    with Toasted Pine Nuts

Dinner Time Recipes

  • Pinto Bean and Cheese Burritos Stacked on a plate
    Freezer Friendly Pinto Bean Cheese Burrito
  • Cheese Tomato Tart on parchment
    Easy Tomato Cheddar Tart
  • Two filets of black cod in skillet with sauce.
    Honey Garlic Alaska Sablefish with Broccoli
  • Roasted Cauliflower Chickpea Arugula Pasta
  • sliced flatbread with bowls of arugula
    Easy Roasted Vegetable Flatbread
  • Salmon Pesto Pasta in a White Skillet
    Salmon Kale Pesto Pasta
See more Entrees →

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Marisa Moore, MBA.RDN.LD. | Registered Dietitian Nutritionist | Food and Nutrition Consultant | Speaker | Writer | Spokesperson

Copyright 2019 · Marisa Moore Nutrition · All Rights Reserved · Privacy Policy