Baked ricotta and figs. Once the ricotta is ready and out of the oven, leave it for a few minutes to chill and then drizzle honey on it. Place the bay in a roasting tray, pick over the oregano and sit the ricotta on top. Halve and scatter the figs around the cheese, finely grate over the orange zest then drizzle everything with oil and honey.
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. Figs make a great starter, so try one of our easy vegetarian entertaining ideas including lots of canapé recipes. You can cook Baked ricotta and figs using 6 ingredients and 5 steps. Here is how you cook that.
Ingredients of Baked ricotta and figs
- Prepare 100-150 g of fresh ricotta.
- It's of Zest of 1 unwaxed lemon.
- It's 4 of figs, scored into quarters.
- Prepare 1-2 tsp of orange flower water.
- Prepare of some walnuts.
- Prepare a few of drizzles of runny honey to serve.
The sweet flavour of figs also makes them the perfect pairing for tangy goat's cheese, so we have some fab recipes including baked fresh figs in filo parcels with peppered goat's cheese, figs on toast with goat's curd labneh. Put the ricotta in the centre of a clean tea towel, squeeze to get rid of some of the liquid, then transfer the cheese to a bowl, season and mix well. This sweet and savory Baked Ricotta Dip is a warm appetizer perfect for holiday parties or as a fancy football food. Fresh figs, toasty pistachios, sweet preserves, and fresh herbs and spices swim in a sea of melty cheese that's deliciously scoopable with a thick, crusty baguette.
Baked ricotta and figs step by step
- Heat the oven to 180C..
- Place the ricotta in the centre of a lined baking tray/ pan. Add the zest on top of the ricotta..
- Put the figs around the ricotta. Drizzle with the orange flower water. Bake for 15 mins..
- Sprinkle the walnuts over the figs. Bake for another 5 mins..
- To serve, drizzle the honey on top and some more orange flower water if you like. Enjoy 😋.
In a large bowl, combine ricotta, lemon zest and juice, honey, chives, garlic, salt, and a generous amount of black pepper. NOTE: figs can slightly discolor the ricotta as it bakes, so I do not combine them into the mixture. Mix the fig jam into the ricotta cheese and spread evenly over the flatbreads, leaving a small margin on the edges. Cover with the caramelized onions and sliced figs. In the meantime, place the ricotta cheese, eggs, honey, sugar, vanilla paste, flour and lemon juice in a large mixing bowl and mix well, until combined and smooth.