Figs With Ricotta Pistachio And Honey Food

WHOLE ROASTED RICOTTA WITH HONEYED FIGS

Steps:

• Preheat the oven to 200ºC/gas 6.
• Place the bay in a roasting tray, pick over the oregano and sit the ricotta on top. Season generously.
• Halve and scatter the figs around the cheese, finely grate over the orange zest then drizzle everything with oil and honey.
• Rub the flavours into the cheese with your hands, then scatter over the remaining oregano, then roast for 30 to 35 minutes, or until golden and firm.
• Slice up the ciabatta, then peel and halve the garlic cloves. Preheat a griddle pan and griddle thin slices of ciabatta. Rub the toast with the cut side of the garlic. Drizzle with oil and leave to one side.
• Serve the roasted ricotta on a board with a stack of toast, the sticky figs and some rocket and picked fresh mint on the side.

FRESH FIGS WITH RICOTTA AND HONEY

Steps:

• Using a sharp knife, split each fig down the middle, starting at the tapered stem and slicing down to the broad bottom, being careful not to cut all the way through the fig and stopping about 1/4 inch from the bottom of the fig.
• Scatter the pistachios in a shallow bowl or on a small plate. Drizzle the honey on a small plate.
• Using the tip of a smallish spoon, fill the split center of each fig with a generous dollop of ricotta.
• Gently grasp each fig by its sides but without tightly squeezing it. Dip the fig, bottom first, in the honey and then in the pistachios. Arrange the figs on a large plate or platter.
• Drizzle the figs with additional honey to taste and, if desired, sprinkle with the fresh mint. Serve as soon as you can...as if you could resist doing anything else. Originally published September 20, 2011.

PISTACHIO-RICOTTA CHEESECAKE

Steps:

• Make the crust: Position a rack in the lower third of the oven; preheat to 325˚. Spread the whole and chopped pistachios on a rimmed baking sheet (keep them separate) and bake until toasted, about 10 minutes. Let cool.
• Set aside the chopped pistachios in a small bowl. Pulse the toasted whole pistachios in a food processor along with the shortbread cookies and granulated sugar until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press the mixture into the bottom of an 8-inch round springform pan. Bake until set around the edges and no longer puffed, about 20 minutes. Transfer to a rack; let cool 10 minutes.
• Meanwhile, make the filling: Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and thickened, about 5 minutes. Add the ricotta, pistachio paste, lemon zest, vanilla and almond extracts and salt and continue beating until smooth, about 2 minutes. Add the green food coloring and beat until combined.
• Pour the filling over the crust. Bake until the cheesecake is puffed and the edges are set but the center still jiggles slightly, about 1 1/2 hours.
• Transfer the cheesecake to a rack and let cool to room temperature, 2 to 3 hours. Run a thin knife around the edge of the cheesecake to loosen, then remove the springform ring. Serve at room temperature or cover and refrigerate until chilled, at least 2 hours or overnight. Dust with confectioners' sugar and sprinkle with the toasted chopped pistachios before serving.

HONEY RICOTTA DIP WITH PISTACHIO AND APRICOT

Steps:

• In a large mixing bowl, beat together the cream cheese, ricotta, 2 tablespoons honey, and salt until smooth. Taste and add additional salt or honey as desired. Gently stir in the apricots.
• Transfer to a serving dish and smooth the top. Sprinkle with pistachios and drizzle with remaining 1 tablespoon honey. Serve immediately or refrigerate until ready to serve.

FIGS WITH RICOTTA, PISTACHIO, AND HONEY

Steps:

• Toast the pistachios in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool. 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 cheese onto each piece of fig and top with a pistachio. Drizzle with honey and serve.

GREEK YOGHURT WITH ROAST FIGS, HONEY AND PISTACHIOS

Steps:

• Heat the oven to 180C (350F) (Gas 4)
• Cut the figs in half length-wise and place them skin side down on a baking tray
• Drizzle the honey over the top of the figs
• Roast in the oven for 10 minutes
• Spoon the yoghurt into bowls
• Remove the figs from the oven and place on top of the yoghurt
• Drizzle more honey over the top of the yoghurt and figs to taste
• Crumble a few pistachio nuts over the top of the desserts
• Serve immediately