Fresh figs need little adornment. But a good-quality ricotta, a drizzle of honey, and some fresh cracked walnuts conspire to make an enjoyable late-summer dessert.
Cooking Light SEPTEMBER 1999
Cut each fig into 4 wedges, cutting to, but not through, base of fig. Spread wedges slightly apart; place 3 figs on each of 5 dessert plates. Spoon about 1 1/2 teaspoons cheese into each fig, and spoon about 1 tablespoon honey evenly around each serving of figs. Sprinkle each serving of figs with about 1 tablespoon walnuts.
Note: Dried figs may be substituted for fresh figs.
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