Ricotta with Baked Figs and Nuts
Ricotta with Baked Figs and Nuts

Ingredients

Method

  • 8 large figs
  • 8 tbsp walnut pieces
  • 8 tbsp almonds
  • 8 tbsp pistachio
  • 3 tbsp honey
  • 16 tsp ricotta cheese
  • 1 tbsp icing sugar
  • 8 dates
  • Splash of rose water
  • 1 tbsp orange liqueur
  • Preheat your oven to 200C. Prep the figs by cutting an X into the top of each one, and opening them up. Toast the nuts for a few minutes in a dry pan, and roughly chop, then mix the nuts with your honey in a bowl. Spoon a tbsp of the honey and nut mixture on top of each open fig. Bake in the oven for 8 minutes.
  • Pop the date in a small saucepan with the rose water and orange liqueur. Simmer for about a minute, then remove and allow to cool. Meanwhile, mix the ricotta and sugar, and add a tbsp to the top of each fig, then garnish with the dates. Delicious!
30 mins
4 serving
This recipe pairs perfectly with the Nicosia 'Balanubi' Zibibbo Muscat 2016 from Sicily, Italy.

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