Figs with Ricotta, Pistachio, and Honey

1. 1

   Toast the pistachios in a dry skillet over a medium-high heat until fragrant, about 2 minutes.

2. 2

   Set aside to cool.

3. 3

   Chop coarsely.

4. 4

   Cut each fig in half crosswise and place the fig pieces on a serving dish, cut side up.

5. 5

   Make a small indentation into the cut side of each fig half with a small spoon or your finger.

6. 6

   Put 1/2 teaspoon of the ricotta cheese onto each piece of fig and top with a pistachio.

7. 7

   Drizzle with honey and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.