Fresh Figs with Ricotta and Pistachios
Makes 1 serving

INGREDIENTS
2 figs, about 100 g Fresh figs
50 g Ricotta
10 g Pistachios, shelled (Shelled weight. In the shell, about half is shell.)
A small teaspoon (5 g) Honey
A grind Black pepper

METHOD
1. Cut a cross into the top of each fig, going about two-thirds of the way down, and squeeze the base so the fig opens out.
2. Beat the ricotta with a fork and a pinch of salt until smooth, then spoon it into the opened figs.
3. Chop the pistachios and scatter them over, drizzle the honey and finish with pepper.

Contains milk and tree nuts.

RECIPE NOTES
A ripe fig is soft, splitting slightly and heavy for its size. Hard figs taste of nothing and are best left for the pan.
Fresh figs are 45 kcal per 100 g; dried ones are about five times that by weight. The ones here are fresh and the numbers rely on it.

Full recipe: https://www.getfuel8.com/recipes/figs-ricotta-pistachio
