Sweet Figs with Ricotta, Pistachios & Honey (Print Version)

Figs with Ricotta, pistachios, and honey offer a delightful balance of sweet and creamy. Discover this easy, vibrant dessert for any occasion.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 10 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian

# Ingredients:

→ Main Ingredients

01 - 8-12 Fresh Figs (ripe, plump)
02 - 1/2 cup Whole Milk Ricotta Cheese

→ Flavor Boosters

03 - 2-3 tbsp Honey (plus extra for drizzling)
04 - 1/4 tsp Pure Vanilla Extract
05 - 1/2 tsp Lemon Zest (from about 1/4 lemon)

→ Crunchy Toppings

06 - 1/4 cup Pistachios (shelled, unsalted, roughly chopped)

→ Finishing Touches

07 - Fresh Mint Leaves (optional, for garnish)
08 - A Pinch of Flaky Sea Salt (optional, but recommended)

# Instructions:

01 - First things first, gently rinse your beautiful fresh figs under cool water. Pat them completely dry with a paper towel. Now, grab a sharp knife and carefully slice each fig in half, right through the stem. You want them to look pretty on the plate, revealing those gorgeous ruby interiors. I always take a moment to admire them; they're just so stunning when ripe!
02 - In a small bowl, combine your whole milk ricotta cheese with a tiny splash of pure vanilla extract and a good swirl of honey. Give it a gentle stir until it’s just combined and looks smooth and creamy, but don’t overmix it, or it might get too thin. I sometimes add a tiny bit more honey if I’m feeling extra sweet, but taste it first! You want it balanced, not overwhelmingly sugary.
03 - Now for the fun part! Lay your fig halves cut-side up on a serving platter. Try to make it look artful, but honestly, even a messy pile tastes amazing. Think about how you want to present them, maybe in a circle, or just scattered beautifully across the plate. I sometimes get lost in this step, trying to get the 'perfect' arrangement, but then I remember they're about to be devoured!
04 - Take your whipped ricotta mixture and spoon a generous dollop into the center of each fig half. You can be as neat or as rustic as you like here. I usually just use a small spoon and let it fall naturally; it adds to the charm, I think. This is where the magic really starts to happen, transforming simple figs into something special.
05 - Next, sprinkle those glorious shelled pistachios over the ricotta-topped figs. Don't be shy; the crunch is crucial! Then, give everything another delicate drizzle of honey. This second drizzle really makes the dish shine and ensures every bite is perfectly sweet. I sometimes get a little heavy-handed with the honey here, but hey, can you blame me?
06 - Finally, grate a little fresh lemon zest over the entire platter. That bright, citrusy aroma is just heavenly! If you're using fresh mint leaves, tear a few small pieces and scatter them around. And for a secret flavor boost, a tiny pinch of flaky sea salt. The contrast of sweet and salty? Oh my goodness, it’s a revelation. Now, stand back and admire your handiwork before digging in!

# Notes:

01 - Always taste your honey first; some are more robust than others, and it changes the whole vibe!
02 - Leftover ricotta fig halves keep surprisingly well in an airtight container for a day, but the pistachios lose their crunch a bit.
03 - No pistachios? Toasted walnuts or almonds work, though the green pop of pistachios is hard to beat visually.
04 - A tiny sprinkle of flaky sea salt over the honey really makes the flavors sing, don't skip it!

# Equipment Needed:

01 - Small bowl
02 - spoon
03 - sharp knife
04 - serving platter

# Nutrition (Per Serving):

Calories: 250
Total Fat: 15g
Total Carbohydrate: 25g
Protein: 8g

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