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

Sweet Figs with Ricotta, Pistachios, and Honey Recipe is a delightful, easy dessert. My personal take on this classic, perfect for a quick treat.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian

# Ingredients:

→ Fresh Figs Base

01 - Fresh Figs (Black Mission or Calimyrna), 8-10, ripe but firm
02 - Olive Oil, 1 tsp, good quality extra virgin

→ Creamy Filling

03 - Ricotta Cheese, 1 cup, whole milk
04 - Lemon Zest, 1 tsp, from 1 small lemon

→ Crunchy Topping

05 - Pistachios, 1/4 cup, shelled, unsalted, roughly chopped

→ Sweet Drizzle & Finish

06 - Honey, 2 tbsp, local or raw preferred
07 - Flaky Sea Salt, a tiny pinch

# Instructions:

01 - First things first, gently wash your beautiful figs under cool running water. Pat them completely dry with a clean kitchen towel. Now, here’s the fun part: carefully slice each fig in half, from top to bottom. You’re aiming for two equal, open halves, like little edible bowls. I love seeing the intricate patterns inside – it’s a tiny piece of natural art! Try to be gentle, you don't want to squish them, I've done that before and it's a real bummer.
02 - Arrange your fig halves cut-side up on a baking sheet. Drizzle them lightly with a good quality extra virgin olive oil. If you're feeling a little fancy, a tiny pinch of flaky sea salt here wouldn't hurt, it really brings out their natural sweetness. You can roast them in a preheated oven at 375°F (190°C) for 10-15 minutes until slightly softened and warmed through, or if you're like me and want something super quick, just serve them fresh! Honestly, both ways are delicious, it just depends on my mood (and how much time I have before I get hungry).
03 - In a small bowl, combine your creamy whole milk ricotta cheese. Add a generous pinch of lemon zest – seriously, don't skimp on this, it's what makes the ricotta sing! Mix it gently until just combined. You don't want to overmix, or it'll get too thin. I like to keep it a little chunky, it gives it that rustic, homemade feel. Give it a taste. Sometimes I add a tiny drop of vanilla extract here, if I’m feeling extra fancy, but it’s totally optional.
04 - Now for the assembly! Take each fig half and spoon a dollop of your lemon ricotta mixture into the center. Don't be shy, but don't overfill either, or it'll spill everywhere (speaking from experience, oops). Arrange them artfully on a serving platter. I love seeing the vibrant green of the figs against the creamy white ricotta. It’s almost too pretty to eat, almost!
05 - Time for texture! Roughly chop your shelled pistachios. You want a good mix of fine pieces and some larger chunks for that satisfying crunch. Sprinkle them generously over the ricotta-filled figs. The green of the pistachios against the purple of the figs is just gorgeous, a real feast for the eyes before it even hits your mouth. This is where I always make a mess, honestly, but it's part of the fun!
06 - The grand finale! Drizzle each fig with a generous amount of your favorite honey. A slow, steady stream is key here. Finish with another tiny sprinkle of flaky sea salt – it truly makes all the flavors pop and sing. Serve immediately! The combination of sweet, creamy, crunchy, and salty is just *chef's kiss*. This is where all the little kitchen moments come together into something truly delicious. Enjoy, my friend!

# Notes:

01 - Don't rush the honey drizzle; a slow, even pour makes all the difference, trust me.
02 - These are best enjoyed fresh, but if you must store them, keep the honey separate until serving.
03 - No pistachios? Toasted almonds or walnuts work too, I've tried it in a pinch.
04 - Serve these on a rustic wooden board for that 'straight from my kitchen' vibe.

# Equipment Needed:

01 - Baking sheet
02 - Small bowl
03 - Zester

# Nutrition (Per Serving):

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

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