This decadent but healthy starter pairs fresh figs with luscious ricotta cheese and crunchy pistachio crumbs. It works equally well as dessert.–Leah Koenig
LC It's Lovely Any Which Way Note
We imagine this easy, elegant introduction or ending to dinner would be lovely in any incarnation. Say, with crushed or chopped almonds in place of pistachios. Or maybe even uber expensive Marconas. We can also magine a little chopped chocolate, whether milk or dark, finding its way into the ricotta that gets tucked into those plump, velvety figs punctuated by a bazillion seeds. Or not. Any which way you can think to make this, it’s an inspired creation.
Fresh Figs With Ricotta and Honey Recipe
Ingredients
- 8 fresh figs, split down the middle but not cut all the way through
- 1/2 cup fresh ricotta cheese
- 1/4 cup shelled pistachios, chopped
- 4 tablespoons honey or agave nectar
- 4 tablespoons fresh mint, finely chopped
Directions
- 1. Using a sharp knife, split each fig down the middle without cutting all the way through.
- 2. Using the tip of a teaspoon, fill the split center of each fig with a generous dollop of ricotta.
- 3. Scatter the pistachios in a shallow bowl or on a small plate. Gently grasp each fig at its base without squeezing it, and turn it upside down before dipping it in the pistachios. Arrange the figs on a large plate or serving platter. Drizzle the figs with honey and sprinkle with the fresh mint. Serve as soon as you can (as if you could resist doing anything else…).
Hungry for more? Chow down on these:
- Grilled Figs with Honeyed Mascarpone from The Kitchn
- Fig Jam from Hunter, Angler, Gardener, Cook
- Torn Figs and Burrata Cheese from Leite's Culinaria
- Figs Stuffed with Foie Gras from Leite's Culinaria
Fresh Figs With Ricotta and Honey Recipe © 2011 Leah Koenig. Photo © 2011 Lucy Schaeffer. All rights reserved.


[Tamiko L.] I went all out and made my own ricotta for this, and was I ever glad I did. What a difference this makes from the dry-ish, pebbly, store-bought ricotta, which would never had done this dish justice. Smooth, creamy, and rich, it just melted in the mouth along with the fig. Since it wasn’t specified, I went with salted pistachios to contrast against the sweetness of the figs; I quite liked this, and I think the plain pistachios would seem bland comparatively. A bit of grated dark chocolate somehow found it’s way into the ricotta, and it, too was a welcome contrast to the sweetness of the fig and honey. This dessert certainly supports the claims that figs are a fruit of seduction. I’m certainly won over.
[Pat Francis] These are absolutely lovely — a great use of fresh figs. All of the flavors and textures work well together. I might use a little less honey the next time. Once I was up to drizzling 3 tablespoons, it really seemed like more than enough. This was wonderful on a platter with goat cheese rolled in fresh herbs and slices of fresh bread.
[Linda B.] A delicious and simple little treat. Next time, I might use salted nuts. Be sure you have ripe, flavorful figs, since there are so few ingredients.
Lovely! These figs look luscious and so delicious!
I am so happy to see this recipe and can hardly wait to try it out this week. It looks fabulous:-)
It’s a keeper, Lori! We’ll be waiting to hear how you like it….
I decided to give this a go and had it earlier today. I am so glad I found this recipe. First impressions mean everything. That is what grabs a person. Your photo drew me in and the ingredients list was short and to the point…and oh, so good. I put everything together and took my first bite and loved it! My soul did a happy dance. This will be a keeper for the rest of my life and one I will share with others.
Perhaps the loveliest comment ever, Lori. “My soul did a happy dance.” Funny, my soul has quite the similar reaction to fresh figs. We’re touched that something we shared could have such a memorable effect, and appreciate you letting us know.
Could you tell me which variety of figs are most tasty? I don’t have any experience with fresh figs and would love to try this recipe.
Thanks
Oooh, Patty K, that could get me in trouble, seeing as fig selection is largely a matter of personal preference. Rather than say which variety is tastiest, I’ll try to explain in more objective terms and let you decide…Black Mission are purplish in hue and bear an intensely honeyed sweetness. Calimyrna are brownish or pale green in color and fruitier in flavor with a less intense fig flavor. And white figs, which seem something of a misnomer given that they’re actually a soft shade of green, are sweetly figgy in flavor. Does that help? Do let us know which you choose….
Patty K, I agree with Renee about taste. But I can tell you that if you’re looking for a particularly pretty fig, Candy Stripes are just darling. They look like little green and yellow striped hot air balloons! And I can vouch for their tastiness, as well–they’re quite sweet, if that’s what you’re after.