Valley Fig Growers

Honey Fig Baked Ricotta Appetizer

When the holidays (and holiday parties) are in sight, turn to cheese plates and easy appetizers that can make family and friends welcome. Most of the time ricotta recipes serve it sandwiched between layers of lasagna noodles or perhaps served chilled on toast with jam. This creamy spoonable cheese when baked makes a warm ricotta appetizer that's both easy on the cook and popular around the table. California Figs appear twice in this dip, layered between the ricotta dip and then as a garnish on top. If you have any leftovers, cover and chill in the refrigerator. To reheat the dip, simply preheat the oven to 375°F and warm for 5-7 minutes. Serve with crackers or crusty bread.

Ingredients

 

GARNISH

  • 2 tablespoons Blue Ribbon Orchard Choice California Mission Figlets, sliced thin
  • 1 tablespoon crushed raw pistachios
  • 1/2 teaspoon fresh chives, minced
  • extra virgin olive oil

Ingredients

Directions

 
  1. Preheat oven to 375°FSpray a 1-quart baking dish well with cooking spray.
  2. 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. 
  3. 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.
  4. 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.
  5. Serve with crackers or bread. Best served immediately while hot, but also delicious at room temperature. 

Nutrition Information

amount per serving

  • Calories 210
  • % Calories from Fat 14%
  • Fat 11
  • Cholesterol 25
  • Protein 7
  • Carbohydrates 21
  • Fiber 3
  • Iron 1
  • Sodium 190
  • Calcium 149
  • Potassium 224