A couple of months ago I mentioned a new app called Foodstand in a post titled We all eat on the blog. I said there was more on the Foodstand front to come, and come it has. A month ago they brought me on as their lead content writer! Part of the job is writing ingredient-centric features for their newsletter, and last week it was all about figs. That's right, somehow it is already late August, which means that autumn is just around the corner. (I prefer to view it that way, than the "summer is almost gone" way. Call me an optimist.)
Excited by my weekly ingredient, I knew I wanted to include my favorite easy fig dessert in the newsletter: Figs, Ricotta and Honey. And coincidentally my future sister-in-law had just given the Man and me an engagement gift of honey- perfect timing! Ricotta and honey can be paired with many fruits to make a tasty dessert, such as assorted berries and/or stone fruit. (Tip: blueberries and peach slices with ricotta and honey make a great combo too.) But the fig pairing isn't to be missed.
Like most ingredients, different ricottas vary greatly. It has been hard for me to find a sheep's milk ricotta that I really love back east (they tend to be too dry), so if you have a good recommendation, please let me know. But in California, Bellwether Farms' Sheep Ricotta cannot be beat. It is so silky and smooth with delicious flavor. And California has such amazing figs, so you West Coasters have no excuse. Actually, you East Coasters don't have any excuse either- get out there and enjoy the season!
For the Foodstand recipe I used Kadota figs, but you can use any variety of fig you like. For a rundown on different fig varieties, feel free to visit the blog version of the Foodstand newsletter. And try the recipe below! If you can call it a recipe. It's really just assembly instructions. Sort of like Ikea but much simpler and doesn't involve a hex wrench or particle board.
FIGS, RICOTTA, AND HONEY
- 2/3 cup ricotta cheese (I adore Bellwether Farms' Sheep Ricotta)
- 3 figs
- raw, local, pourable honey
Split the ricotta between two bowls. Cut the stems off the figs, and slice the figs in half. Place three fig halves in each bowl, drizzle with honey to your heart's content, and enjoy!