Recipe 1 of 3) Blue Cheese Butter & Tomato Crispbreads
🍽️ Makes: 2 crispbreads
🔪 Prep time: 10 mins
⚖️ Net carbs: 5g per crispbread
💪 Protein: 10g per crispbread
✅ No added sugar and no seed oils
Rich, creamy and packed with flavour. Soft blue cheese whipped with butter and spread generously onto crisp crispbreads, then topped with juicy tomatoes and finished simply with sea salt and cracked black pepper.
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2 fu:di Crispbreads
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40g soft blue cheese
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30g softened butter
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1 medium tomato
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Sea salt
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Black pepper
Step 1 - Make the blue cheese butter
Add the blue cheese and softened butter to a bowl.
Mash together with the back of a fork until smooth, creamy and evenly combined.
Dice the tomato into small chunks and season lightly with a pinch of sea salt and cracked black pepper.
Step 3 - Build the crispbreads
Spread the blue cheese butter generously over the crispbreads.
Spoon over the diced tomato and distribute evenly.
Finish with an extra crack of black pepper.
Step 4 - Finish and serve
Serve immediately while the crispbreads are crisp and crunchy. Perfect as a light lunch, simple starter or part of a summer sharing board.
Chef’s Tip
Allow the blue cheese and butter to come to room temperature before mixing. This creates a lighter, smoother spread and helps the flavours combine beautifully.
Recipe 2 of 3) Cottage Cheese, Tomato & Za'atar Crispbreads
🍽️ Makes: 2 crispbreads
🔪 Prep time: 10 mins
⚖️ Net carbs: 5g per crispbread
💪 Protein: 15g per crispbread
✅ No added sugar and no seed oils
Fresh, creamy and packed with Mediterranean flavour. Creamy cottage cheese mixed with fragrant basil, layered onto crisp crispbreads and topped with juicy tomatoes, cracked black pepper and a finishing sprinkle of za'atar.
Ingredients
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2 fu:di Crispbreads
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200g cottage cheese
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1 medium tomato
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Small handful fresh basil
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Sea salt
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Black pepper
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Za'atar
Finely chop the basil and add to a bowl with cottage cheese.
Step 2 - Prepare the tomato
Slice the tomato into thin rounds and season lightly with a pinch of salt.
Step 3 - Build the crispbreads
Spread the basil cottage cheese evenly over the crispbreads.
Arrange the sliced tomato over the top.
Season with cracked black pepper and finish with a generous sprinkle of za'atar.
To serve
Serve immediately while the crispbreads are crisp and crunchy. Perfect for breakfast, lunch or a high-protein afternoon snack.
Chef’s Tip
Allow the sliced tomato to sit with the pinch of salt for a few minutes before serving. This draws out their natural sweetness and intensifies their flavour beautifully.
Recipe 3 of 3) Prosciutto, Blackberry & Ricotta Crispbreads
🍽️ Makes: 2 crispbreads
🔪 Prep time: 10 mins
⚖️ Net carbs: 6g per crispbread
💪 Protein: 13g per crispbread
✅ No added sugar and no seed oils
Creamy lemon ricotta, delicate prosciutto and sweet crushed blackberries layered onto crisp fu:di Crispbreads. Fresh, salty, creamy and crunchy with the perfect balance of savoury and sweet.
Ingredients
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2 fu:di Crispbreads
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100g ricotta
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Zest of half a lemon
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4 slices prosciutto
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50 g blackberries
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Sea salt
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Black pepper
Step 1 - Prepare the ricotta
Add the ricotta to a bowl with lemon zest, sea salt & black pepper
Mix until smooth and creamy
Step 2 - Crush the blackberries
Place the blackberries into a small bowl and lightly crush with the back of a fork, keeping some texture.
Step 3 - Build the crispbreads
Spread the ricotta generously over the crispbreads.
Arrange the prosciutto on top, creating folds and height.
Finish with spoonfuls of crushed blackberries over each crispbread.
Step 4 - Finish and serve
Serve while the crispbreads are crisp and crunchy. Perfect as a light lunch or simple starter or part of a sharing board
Chef’s Tip
A small pinch of flaky sea salt over the blackberries just before serving makes the fruit taste sweeter and enhances the contrast between the creamy ricotta and salty prosciutto.