FRESH FIGS WITH RICOTTA AND HONEY
Fresh figs with ricotta and honey make a stunning, sophisticated, simple solution to a summer dessert. The figs are stuffed with creamy ricotta, drizzled with honey, and sprinkled with pistachios and mint. Idyllic for when you simply can't get enough figs during their short season and want to flaunt their lovely taste and texture.
Provided by Leah Koenig
Categories Dessert
Time 10m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 portion, Calories 206 kcal, Carbohydrate 32 g, Protein 6 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 29 mg, Fiber 4 g, Sugar 26 g, UnsaturatedFat 4 g
ROASTED FIGS WITH RICOTTA RECIPE - (4.5/5)
Provided by á-24269
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, cinnamon and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes. Divide the fresh ricotta or fat free yogurt among 4 serving dishes and top with the warm figs and sauce. Enjoy! Cook's Note: These hot figs are really great over mixed greens or even on a toasted baguette as a crostini!
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.
ROASTED FIGS WITH RICOTTA
Figs cooked with honey and cinnamon over ricotta - from Claire Robinson of the Food Network. You can use vanilla yogurt instead of ricotta if you wish, or try them over mixed greens or even on a toasted baguette as a crostini with or without the ricotta. This reminds me of Recipe #186144, which is quite delicious.
Provided by Recipe Reader
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Put the figs, cut side up, in a baking dish, sprayed with non-stick spray.
- Melt the butter in a small saucepan over low heat (or use a glass measuring cup in the microwave), and whisk in the honey, cinnamon and salt.
- Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes.
- Divide the ricotta (or yogurt) among 4 serving dishes and top with the warm figs and sauce.
Nutrition Facts : Calories 361.4, Fat 19.1, SaturatedFat 12.1, Cholesterol 70.4, Sodium 141.7, Carbohydrate 35.9, Fiber 3, Sugar 29.5, Protein 14.7
FIG-RICOTTA CAKE
Texture is moist and slightly dense, and taste is sweet, buttery, and rich.
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch loaf pan with nonstick cooking spray.
- Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
- Beat ricotta cheese, sugar, and butter together in a bowl using an electric mixer on medium speed until smooth, about 2 minutes. Beat in eggs, one at a time, followed by almond extract. Beat in flour mixture on low speed, scraping down the sides of the bowl until combined; beat batter for about 30 seconds more.
- Place chopped figs into a bowl, sprinkle 1 tablespoon flour over, and stir to coat. Fold figs into the batter. Pour into the prepared loaf pan. Place fig slices on top of the batter, down the center.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 60 minutes.
- Remove from the oven and place on a wire rack to cool. Remove from the pan once the cake has cooled, 20 to 30 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 372.5 calories, Carbohydrate 45 g, Cholesterol 103 mg, Fat 18.4 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 10.9 g, Sodium 420.9 mg, Sugar 27 g
GRILLED FIGS WITH HONEY RICOTTA
Sprinkled with brown sugar, the figs are grilled for several minutes until they are tender and exploding with flavor and then paired with a dollop of creamy honey ricotta. Adapted from About.com.
Provided by Sharon123
Categories Cheese
Time 15m
Yield 4-5
Number Of Ingredients 7
Steps:
- Pre-heat the grill.
- Trim fig stems, if any, and cut figs in half length-ways.
- Lightly butter a shallow baking dish. Place the figs curved side down in the dish. Sprinkle each fig with a little brown sugar. Sprinkle nuts over figs, if using.
- Grill figs for about 3-4 minutes or until the sugar starts to bubble.
- Meanwhile, combine ricotta and honey in a bowl and stir until smooth and creamy.
- Remove figs from the oven and gently place on serving plates with a dollop of honey ricotta.
- Garnish with mint leaves and serve. Enjoy!
FIG AND RICOTTA CROSTINI
For this appetizer, toasted rounds of baguette are topped with delicious, fresh summer ingredients.
Provided by Rachel Wolkofsky Pollack
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the baguette slices on an ungreased, foil-lined baking sheet.
- Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan from the oven.
- Spread 1 tablespoon of ricotta on each slice of toasted bread. Place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 30.4 g, Cholesterol 11 mg, Fat 3.6 g, Fiber 1.9 g, Protein 8.8 g, SaturatedFat 2 g, Sodium 291.9 mg, Sugar 7.2 g
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