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Figs with Ricotta, Pistachio, and Honey
, 2006, Ellie Krieger, All rights reserved
Ingredients
1/4 cup shelled, unsalted pistachios
8 dried figs
1/4 cup part-skim ricotta cheese
1 tablespoon honey
Directions
Toast the pistachios in a dry skillet over a medium-high heat until
fragrant, about 2 minutes. Set aside to cool. 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 cheese onto each piece of fig and top with a pistachio. Drizzle with honey and
serve.
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