Figs with Ricotta, Pistachios, and Honey

By Cubby

Ingredients

• 1/4 cup unsalted shelled pistachios
• 8 dried figs
• 1/4 cup part-skim ricotta cheese
• 1 Tbs. honey
• Salt to taste

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

Toast the pistachios in a small dry skillet over medium-high heat until fragrant, 3 to 5 minutes, stirring frequently. Set aside to cool, then 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 on each piece of fig and sprinkle with pistachios.