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I 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 nutty Marconas. I can also imagine a little chopped chocolate, whether milk or dark, finding its way into the ricotta that gets tucked into those plump, velvety figs Any which way you can think to make this, it’s an inspired creation.
More Luscious Fig Recipes
Had your fill of these glorious, no-fuss figs and want another? Happy to oblige. When you’re craving something savory before a meal, pair sweet figs with something salty and creamy, as in our impressive and easy baked feta and fig appetizer. For a true dinner-party showstopper, explore our magnificent recipe for a deboned whole roast duck stuffed with a savory fig-and-farro filling. Or opt for a sophisticated weeknight dinner with our stunning chicken breasts stuffed with figs, goat cheese, and prosciutto. And if you want to end the night lush and boozy, a simple bowl of caramelized figs drowned in a port wine sauce is a perfect nightcap. When a fruit is this good, you’ll want to put it in everything.
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If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Featured Review
This recipe is proof that great recipes can withstand the test of time and still wow without needing any tweaks. I’ve seen this recipe before, and thought “why would anyone want to add more calories to such a wonderful fruit as a fig”? Well, I found myself with a container of mini figs that were so sweet and ripe that they called for gracing a dessert platter! The fresh ricotta toned the sweet and the pistachios complemented the creamy fig and the ricotta. I left out the mint as I wanted to serve these with an aged fortified wine. These figs were amazing and really felt like a treat without being overly sweet. They’re so quick to assemble too. Mmmm!
Gorm3sa
Fresh Figs With Ricotta and Honey
Ingredients
- 8 fresh figs
- 1/4 cup shelled pistachios, chopped
- 2 to 4 tablespoons honey or agave nectar
- 1/2 cup fresh ricotta cheese
- 4 tablespoons mint leaves, finely chopped (optional)
Instructions
- Using a sharp knife, split each fig down the middle, starting at the tapered stem and slicing down to the broad bottom, being careful not to cut all the way through the fig and stopping about 1/4 inch from the bottom of the fig.
- Scatter the pistachios in a shallow bowl or on a small plate. Drizzle the honey on a small plate.
- Using the tip of a smallish spoon, fill the split center of each fig with a generous dollop of ricotta.
- Gently grasp each fig by its sides but without tightly squeezing it. Dip the fig, bottom first, in the honey and then in the pistachios. Arrange the figs on a large plate or platter.
- Drizzle the figs with additional honey to taste and, if desired, sprinkle with the fresh mint. Serve as soon as you can…as if you could resist doing anything else. Originally published September 20, 2011.
Notes
Variation For When You Buy Too Many Figs
This elegant and simple summer dessert is lovely in any of many different incarnations. Swap out the pistachios for crushed or chopped almonds. Slip a little chopped chocolate, whether milk or dark, into the ricotta. Stuff the fresh figs not with ricotta but instead Nutella.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
Did you know only 68% of the recipes we test make it onto the site? This recipe survived our rigorous blind testing process by multiple home cooks. It earned the Leite’s Culinaria stamp of approval—and the testers’ reviews below prove it.
This dessert certainly supports the claims that figs are a fruit of seduction. I’m certainly won over.
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.
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.
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.
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.
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….
We have beautifully ripe “Brown Turkey” figs in our local Farmers Markets right now. I imagine they would be fabulous (can’t try it because we ate them all up the minute I got home so it will have to wait till Weds. when I can get more)…
Those will be perfect in this recipe, Karen. Absolutely perfect. I’m swooning just thinking about just how perfect they’ll be….
Over the years I’ve always been a little surprised with how people react to figs – either love them or hate them! We love them… And we’re lucky to live in an area where many different varieties are grown – Yum!
Oooooh, the envy, Karen!
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.
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.
Lovely! These figs look luscious and so delicious!