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Recipe courtesy of Ellie Krieger
Figs with Ricotta, Pistachio, and Honey
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- Level: Easy
- Total: 12 min
- Prep: 10 min
- Cook: 2 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 156 calorie
- Total Fat
- 2.5 grams
- Saturated Fat
- 1 grams
- Sodium
- 24 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 5 grams
- Protein
- 3 grams
Share This Recipe
- Level: Easy
- Total: 12 min
- Prep: 10 min
- Cook: 2 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 156 calorie
- Total Fat
- 2.5 grams
- Saturated Fat
- 1 grams
- Sodium
- 24 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 5 grams
- Protein
- 3 grams
Ingredients
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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