Fresh Figs with Ricotta and Honey

Fresh figs with ricotta and honey make a stunning, sophisticated, simple solution to a summer dessert. The figs are stuffed with creamy ricotta, drizzled with honey, and sprinkled with pistachios and mint. Idyllic for when you simply can’t get enough figs during their short season and want to flaunt their lovely taste and texture.

Three fresh figs with ricotta and honey and dipped in pistachios on a white plate

Fresh Figs With Ricotta and Honey

  • Quick Glance
  • (2)
  • 10 M
  • 10 M
  • Serves 4 to 6
5/5 - 2 reviews
Print RecipeBuy the The Hadassah Everyday Cookbook cookbook

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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.

Print RecipeBuy the The Hadassah Everyday Cookbook cookbook

Want it? Click it.

    Variations 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.

    Recipe Testers' Reviews

    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.

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