Here’s a beautiful recipe for Figs with Ricotta, Pistachios, and Honey — a dish that’s equal parts simple and elegant. It can be served as an appetizer, light dessert, or even as part of a brunch spread.
🍯 Figs with Ricotta, Pistachios, and Honey
Ingredients
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8 fresh ripe figs
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1 cup ricotta cheese (whole milk for creaminess)
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2 tbsp honey (plus more for drizzling)
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¼ tsp ground cinnamon (optional)
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¼ cup pistachios, shelled and chopped
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Fresh mint leaves, for garnish (optional)
Instructions
1. Prepare the Figs
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Wash the figs gently and pat them dry.
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Cut each fig in half lengthwise, leaving the stem intact for presentation.
2. Whip the Ricotta
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In a small bowl, whisk the ricotta with 1 tablespoon of honey (and cinnamon, if using) until smooth and creamy.
3. Assemble
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Place fig halves on a serving platter, cut side up.
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Spoon a small dollop of the honey-ricotta mixture onto each fig.
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Sprinkle chopped pistachios over the top for crunch.
4. Finish & Serve
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Drizzle lightly with extra honey.
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Garnish with fresh mint leaves if desired.
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Serve immediately as a light bite, dessert, or part of a cheese board.
Tips & Variations
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Cheese swaps: Try mascarpone, goat cheese, or burrata instead of ricotta for a different flavor profile.
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Nut alternatives: Walnuts, almonds, or hazelnuts work just as well if pistachios aren’t available.
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Extra flavor: A splash of orange zest or a drizzle of aged balsamic vinegar adds depth.
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Seasonal serving: In late summer when figs are at their peak, this dish shines as a no-cook dessert.
