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.

Recipe by Cooking Light September 1999

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Yield:
5 servings
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Ingredients

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Directions

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  • 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.

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  • Note: Dried figs may be substituted for fresh figs.

Nutrition Facts

273 calories; calories from fat 27%; fat 8.3g; saturated fat 2.4g; mono fat 2g; poly fat 3.4g; protein 6g; carbohydrates 49.9g; fiber 6.1g; cholesterol 13mg; iron 1mg; sodium 23mg; calcium 110mg.
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