Honey Fig Baked Ricotta Appetizer

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3 from 2 votes

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.

Course: Appetizer, Cheese Plates

Keyword: Ricotta Appetizer, Ricotta Recipes

Servings:

Calories: 163kcal

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

2 tbsp Orchard Choice or Sun-Maid California Figs sliced thin
1 tbsp raw pistachios crushed
1/2 tsp fresh chives minced
olive oil extra virgin

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

By Karyl Henry

Nutrition