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
Hands-On Time: 10 minutes | Total Time: 10 minutes | Serves 4 to 6
- 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
- 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:
Fresh Figs With Ricotta and Honey Recipe © 2011 Leah Koenig. Photo © 2011 Lucy Schaeffer. All rights reserved.