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Figs with Ricotta, Pistachios, and Honey

Scott Phillips

Servings: 4

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.

This recipe is excerpted from The Food You Crave by Ellie Krieger. Learn more here.


  • 1/4 cup unsalted shelled pistachios
  • 8 dried figs
  • 1/4 cup part-skim ricotta cheese
  • 1 Tbs. honey
  • Salt to taste

Nutritional Information

  • Calories (kcal) : 150
  • Fat Calories (kcal): 22.5
  • Fat (g): 2.5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 9
  • Sodium (mg): 64
  • Carbohydrates (g): 30
  • Fiber (g): 4
  • Protein (g): 3


  • 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.


Rate or Review

Reviews (3 reviews)

  • jennifay | 07/26/2014

    had expected more. agree with other reviewer who noted that candied pecans might make this a tastier dish.

  • esspoe | 01/19/2013

    Based on the ingredients, it should taste better than it does.If making again, I would try (candied?) pecans instead of pistachios.I found each fig could be cut in half to double the amount of pieces.

  • bibicindy | 12/31/2012


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