Fresh figs are paired with luscious ricotta cheese, dulcet honey, and pistachio crumbs in this decadent but healthy starter. It works equally well as dessert.–Leah Koenig
LC Fresh Figs! Fresh Figs! Note
We feel fresh figs are worth celebrating—or at least doing a happy dance over—each time we spy them, given how short their season and how utterly irresistible some of us find the unspeakably sweet fruit. But fresh figs alone, while stunning if savored by just you in the kitchen, isn’t exactly what you want to serve guests. Enter this easy, elegant little something that we think would be lovely in any of many slightly different incarnations. We wouldn’t mess with the honey. But we can see the fresh figs topped with, say, with crushed or chopped almonds in place of pistachios. Or maybe even uber expensive Marconas. We can also imagine a little chopped chocolate, whether milk or dark, finding its way into the ricotta that gets tucked into those plump, velvety fresh figs punctuated by a bazillion seeds and dribbled with an indecent amount of honey. Or not. And if we really get to thinking, we can almost imagine the fresh figs not stuffed with ricotta or dribbled with honey but cloaked in Nutella. But we digress….
Fresh Figs With Ricotta and Honey Recipe
- Quick Glance
- 10 M
- 10 M
- Serves 4 to 6
- 8 fresh figs
- 1/2 cup fresh ricotta cheese
- 1/4 cup shelled pistachios, chopped
- 4 tablespoons honey or agave nectar, plus more to taste
- 4 tablespoons fresh mint, finely chopped
- 1. Using a sharp knife, split each fig down the middle from the top (tapered stem end) to the bottom (plump broad end), but without cutting all the way through the fig (stop about 1/4 inch from the bottom of the fig).
- 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. Drizzle the honey on a small plate. Gently grasp each fig without squeezing it and dip its bottom first in the honey, then in the pistachios. Arrange the figs on a large plate or serving platter. Drizzle the figs with additional honey to taste and sprinkle with the fresh mint. Serve as soon as you can (as if you could resist doing anything else).
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Testers ChoiceTesters Choice
Sep 20, 2011
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.
Sep 20, 2011
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.
Sep 20, 2011
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.
Fresh Figs With Ricotta and Honey Recipe © 2011 Leah Koenig. Photo © 2011 Lucy Schaeffer. All rights reserved.