Figs with Ricotta, Honey and Walnuts

  • Yield: 6 servings


18-- fresh figs, stems removed
1/2cup whole milk ricotta cheese
1/3cup honey
1/3cup chopped walnuts
-- Sprinkle of fresh grated black pepper


  1. Cut each fig into 4 wedges, cutting to, but not through, the base of the fig, opening like a flower.  Spread the wedges apart slightly; place 3 figs on each of 6 dessert plates.
  2. Fill each fig with 2 teaspoons of the ricotta.
  3. Generously drizzle the honey over the figs.
  4. Sprinkle with the chopped walnuts and black pepper.

Recipe reprinted with permission from Under the Fig Leaf; A Cookbook for Fig Lovers (copyright 2009, Sherri Lee Parker Lee).