Of which 7.5 g sugars and 4.9 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) · Thiamine (pork)
Allergens gluten, milk
Rye toast with presunto, fig and goat cheese
Sweet and salty in the same bite, ready in four minutes.
Ingredients
- 2 slices rye bread (70 g / 2½ oz)
- 5 slices cured ham, presunto or prosciutto (40 g / 1½ oz)
- 3 fresh figs, sliced (100 g / 3½ oz)
- 50 g (1¾ oz) soft goat cheese
- 1 tsp olive oil (5 g) — optional
Method
- Lightly toast the rye bread slices.
- Spread the goat cheese over the slices.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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