Ricotta Figs And Macadamia Nuts

1. 1

   Trim the fat end of each fig so that the fruit stands up-right.

2. 2

   Cut the thin end with a cross to open up the figs but still keeping them in one piece.

3. 3

   Mix the Lemon Myrtle into the ricotta, preferably at least 2 hours before serving as this allows the flavours to really penetrate the cheese.

4. 4

   Place a tablespoonful of the prepared cheese in each cross cut fig.

5. 5

   Grill until the figs are warm and the cheese just bubbles.

6. 6

   Plate up the figs, drizzle with the grape nectar and garnish with the toasted macadamia nut pieces.

7. 7

   Serve immediately with a strong coffee for that hint of bitterness to add to the complexity of taste.

* Per serving · 4 servings · Values may vary.