Stuffed Figs w/ Ricotta & Pistachios
Come to think of it, summer is almost over and I haven't posted any fig recipes!
How can that be possible?
Well, truth be told, I have not found any nice looking, ripe figs.
Seems like the markets haven't had any good ones, and my tree no longer produces, so what's a girl to do?
Yesterday, at an apple stand, I was fortunate enough to find some fresh picked, that a.m. ripe figs for .50 each.
I bought a small container with dreams of fig recipes dancing in my head.
I served this as a first course, however, I think it would be an even better dessert.
Figs are ripe in the Northeast now, September, so if you can find some, make this recipe.
It's SO good!
When you buy figs, they should only last a day or two, they are very fragile and grow moldy very quickly.
Ripe figs should be heavy with juice and ready to burst. Yum.
Stuffed Figs w/ Ricotta & Pistachios:
fresh ricotta cheese
Cut the figs down the center making a criss cross, but not going thru. Gently open them up.
Fill a small amount of good fresh ricotta in the center of each fig.
Toast some pistachio nuts and chop them fine. Sprinkle on top of each ricotta stuffed fig.
Drizzle with honey and garnish with fresh mint leaves.
I think I ate 8 of these by myself!