Of which 12.5 g sugars and 3.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (figs) · Calcium (cheese) · Plant omega-3 (pecans)
Allergens milk, tree nuts
Roasted figs with honey, pecans and goat cheese
Figs split in half, stuffed and roasted until the cheese softens.
Ingredients
- 4 ripe fresh figs (240 g / 8½ oz)
- 60 g (2 oz) fresh goat cheese
- 30 g (1 oz) pecans, roughly chopped
- 15 ml (1 tbsp) honey
- 10 ml extra-virgin olive oil
- 1 pinch freshly ground black pepper (0.5 g)
- fresh thyme sprigs, to taste — optional
Method
- Wash the figs and pat them dry. Cut a cross in the top of each one, without cutting all the way to the base.
- Gently open each fig with your fingers and place a portion of goat cheese in the center.
The full method (8 steps), Rico's tip, the variations and storage are in the ebook “Quick & Easy”. The English edition is coming soon.
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