Honey Fig Baked Ricotta Appetizer

andrew@bytejockeyz.comAppetizers, RecipesLeave a Comment

When the holidays (and holiday parties) are in sight, turn to cheese plates and easy appetizer 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.

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.
Servings 6




  • 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.


If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

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