Snack
Fresh Figs with Ricotta and Pistachios
Two figs cut open like flowers with a spoon of ricotta in each, chopped pistachios and a little honey. 192 kcal.
- Calories
- 192kcal
- Protein
- 7g
- Fat
- 10g
- Carbs
- 17g
Per serving, makes 1. 5 minutes of work. Published 8 September 2026.
Allergens
- Milk
- Tree nuts
Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.
Ingredients
- Fresh figs2 figs, about 100 g
- Ricotta50 g
- Pistachios, shelled10 g
Shelled weight. In the shell, about half is shell.
- HoneyA small teaspoon (5 g)
- Black pepperA grind
Method
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.
Beat the ricotta with a fork and a pinch of salt until smooth, then spoon it into the opened figs.
Chop the pistachios and scatter them over, drizzle the honey and finish with pepper.
Worth knowing
- 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.
More like this
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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.