Cream cheese rye toast with figs
This fruity and creamy bread topping tastes aromatic and provides good satiating fiber and protein. The figs score with provitamin A, iron, magnesium, phosphorus and calcium.
Of course, the crunchy wholemeal bread tastes great not only with figs as a topping. Apple slices with cinnamon or pear slices with a little vanilla powder are also good, for example. In summer, peaches or nectarines are a good choice. If you prefer something spicier, you can use goat's cream cheese instead of cow's milk cheese. And instead of pistachios, chopped walnuts or hazelnuts are also great. So this breakfast is a real all-rounder!
(Percentage of daily recommendation)
| Calorie | 221 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.02 mg | (3 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 24.6 μg | (8 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 387 mg | (10 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 5.5 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 5.2 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 7 ozs Rye bread (4 slices)
- ¼ Vanilla bean
- 5 ozs cream cheese
- 1 Tbsp honey
- 1 pinch cinnamon
- 4 Figs
- 2 mint
- 1 oz Shelled pistachio (2 TBSP.)
Preparation steps
Toast bread slices in a toaster for 3-4 minutes. Meanwhile, cut vanilla bean in half lengthwise and scrape out the pulp with a knife. Mix cream cheese with honey, vanilla pulp and cinnamon.
Clean figs, wash and cut into wedges. Wash mint and pluck off leaves. Chop the pistachio kernels.
Spread toasted bread slices with cream cheese, spread figs on top and sprinkle with mint and pistachios.