Figs with Ricotta, Pistachios, and Honey
This dish just oozes with sex appeal. Sweet figs are split to reveal their tender centers, then filled with creamy, cool ricotta cheese, drizzled with golden honey, and jeweled with a crunch of emerald pistachios. It is one of the few dishes that can bookend a meal on either side, as a luscious appetizer or dessert.
1/4 cup unsalted shelled pistachios
8 dried figs
1/4 cup part-skim ricotta cheese
1 Tbs. honey
Salt to taste
Toast the pistachios in a small dry skillet over medium-high heat until fragrant, 3 to 5 minutes, stirring frequently. Set aside to cool, then chop coarsely.
Cut each fig in half crosswise and place the fig pieces on a serving dish, cut side up.
Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put 1/2 teaspoon of the ricotta on each piece of fig and sprinkle with pistachios.
Drizzle with honey, sprinkle with salt, and serve.
Make Ahead Tips
These may be made several hours ahead and stored in the refrigerator.
nutrition information (per serving):
Photo: Scott Phillips