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.
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.
Calories: 163kcal | Carbohydrates: 10g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 254mg | Potassium: 155mg | Fiber: 1g | Sugar: 6g | Vitamin A: 349IU | Vitamin C: 10mg | Calcium: 159mg | Iron: 1mg