Fresh Figs with Ricotta, Pistachios & Honey (Print Version)

Figs with Ricotta, pistachios, and honey offer a delightful, simple dessert. This no-bake recipe is quick, fresh, and perfect for a light, satisfying treat.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 5 Minutes minutes
Total Time: 15 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian

# Ingredients:

→ Main Components

01 - 8-12 fresh figs, ripe but firm (Black Mission or Brown Turkey are great)
02 - 1 cup whole milk ricotta cheese

→ Flavor Enhancers

03 - 1/4 cup unsalted pistachios, shelled
04 - 2-3 tablespoons honey, good quality

→ Finishing Touches

05 - 2-3 fresh mint leaves, thinly sliced (optional)
06 - Pinch of flaky sea salt

# Instructions:

01 - First things first, gently wash your beautiful fresh figs. I usually just give them a quick rinse under cool water and pat them completely dry with a paper towel. Then, grab a small, sharp knife and carefully trim off the tough stem end. After that, you'll want to quarter each fig. Just cut them in half lengthwise, then cut each half in half again. You're looking for nice, bite-sized pieces that are easy to arrange and eat. This is where you really start to smell that sweet, distinct fig aroma, it's pretty wonderful.
02 - Now, for that lovely crunch! Grab a small, dry skillet and toss in your unsalted pistachios. Place it over medium heat and let them toast for about 3-5 minutes, shaking the pan frequently. You'll know they're ready when they start to smell incredibly fragrant and look just a tiny bit darker. Don't walk away from the pan, I've burnt a batch or two in my day, and the smell is not pleasant! Once toasted, immediately remove them from the pan and let them cool on a plate. This step makes a huge difference, trust me.
03 - This is where the magic happens for the creamy base of your Figs with Ricotta. Scoop your whole milk ricotta into a small bowl. Using a spoon or a small whisk, gently stir it around until it's super smooth and creamy. You're not looking to incorporate a ton of air, just get rid of any lumps. If it feels a little too thick, you can add a tiny splash of milk, like half a teaspoon, but usually, good quality ricotta is perfect as is. I love how it transforms into this cloud-like texture!
04 - Time to put it all together! Grab your serving plates or a pretty platter. Spoon a generous dollop of that creamy ricotta onto each plate, creating a nice base. Then, artfully arrange your quartered fresh figs over and around the ricotta. You want it to look inviting, almost like a little edible garden. Don't worry about being too perfect; a rustic look is part of the charm. This is where I start picturing those beautiful summer evenings.
05 - Now for the finishing touches. Take your honey and generously drizzle it over the figs and ricotta. Don't be shy here; the honey is key! Then, sprinkle those lovely toasted pistachios all over the dish. If you're using fresh mint, tear or finely slice a few leaves and scatter them on top. Finally, and this is crucial, add just a tiny pinch of flaky sea salt. It really makes the sweetness pop. I almost always add a little extra honey, because, why not?
06 - This dish is best enjoyed right after assembling. The fresh figs are at their peak, the ricotta is perfectly creamy, and the pistachios are still crunchy. It’s a simple pleasure meant to be savored. Each bite should be a delightful mix of sweet, creamy, crunchy, and a hint of salt. It’s light, refreshing, and just feels so special without any fuss. Enjoy your beautiful Figs with Ricotta!

# Notes:

01 - Always use whole milk ricotta for the best creamy texture.
02 - Toast your pistachios yourself; it makes a world of difference in flavor and crunch.
03 - A tiny pinch of flaky sea salt at the very end truly makes the flavors sing.
04 - This dish is absolutely best served immediately after assembling.

# Equipment Needed:

01 - Small saucepan or skillet
02 - small mixing bowl
03 - sharp knife
04 - serving plates

# Nutrition (Per Serving):

Calories: 250
Total Fat: 15g
Total Carbohydrate: 25g
Protein: 8g

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