Honey Dried Fig Baked Ricotta

Warm appetizers like our ricotta bake reipe are cozy and craveable, sevred with crostini. You layer dried figs and mix in honey to a spoonable baked ricotta.

Dip into honey dried fig baked ricotta with tortilla chips, crostini, or crackers.

When the holidays (and holiday parties) are in sight, it’s a good idea to have an appetizer ace up your sleeve and this ricotta bake recipe is it. You could turn to cheese plates, but warm appetizers are a way to make family and friends cozy. This creamy spoonable cheese usually is associated with lasagna or even as a topping for toast, but that changes now. Orchard Choice or Sun-Maid California Figs get stirred into the dip and tile the top too. Cover and chill leftovers in the refrigerator and then reheat it in a preheated oven set to 375°F to warm for 5-7 minutes. Try this dip with crackers or crostini.

Honey Fig Baked Ricotta Appetizer

Swap out the cheese ball for a warm ricotta appetizer spooned on crostini. Many ricotta recipes use it as a filling. Here it’s the star with honey and figs.
Warm appetizers like our ricotta bake reipe are cozy and craveable, sevred with crostini. You layer dried figs and mix in honey to a spoonable baked ricotta.
Nutrition
Servings 6

Ingredients

  • 1 cup Orchard Choice or Sun-Maid California Figs chopped into very small pieces
  • 15 ounces whole milk ricotta
  • 1 lemon large, zest and juice
  • 2 cloves garlic . minced
  • 1 tbsp raw honey
  • 1 tbsp fresh chives minced
  • 1/2 tsp sea salt
  • black pepper freshly ground
  • olive oil extra virgin

Garnish

Instructions

  • Preheat oven to 375°F. Spray a 1-quart baking dish well with cooking spray.
  • In a large bowl, combine ricotta, lemon zest and juice, honey, chives, garlic, salt, and a generous amount of black pepper. Mix well to fully combine. NOTE: figs can slightly discolor the ricotta as it bakes, so I do not combine them into the mixture.
  • Work in layers to prepare the dish. Place 1/4 of the ricotta mixture into the baking dish, and then 1/3 of the figs. Repeat. The top layer should be ricotta mixture.
  • Drizzle dip with olive oil. Bake for 15-20 minutes, until hot. Remove from oven. Drizzle with a little bit more olive oil, and garnish with sliced figs, crushed pistachio, and remaining chives. If desired, add a little more fresh-cracked black pepper.
  • Serve with crackers or bread. Best served immediately while hot, but also delicious at room temperature.

Notes

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