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Figs And Peppered Ricotta
When figs are in season, apart from eating it as is, there is no simpler way to enjoy them than to quarter the figs down almost to its base, pucker them up, dollop with ricotta and embellish with just a little pepper, honey, extra virgin olive oil and lemon zest. There, I have just given you the entire recipe. Well, almost. Enjoy!
FIGS AND PEPPERED RICOTTA
Figs And Peppered Ricotta
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When figs are in season, apart from eating it as is, there is no simpler way to enjoy them than to quarter the figs down almost to its base, pucker them up, dollop with ricotta and embellish with just a little pepper, honey, extra virgin olive oil and lemon zest. There, I have just given you the entire recipe. Well, almost. Enjoy!
Prep:
|
10 minutes
|
Cook: | - |
Inactive: | - |
Level: | Easy |
Serves: | 2 as a starter on a bed of mesclun or 4 as part of a meze. |
Oven Temperature: | - |
Can recipe be doubled? | Yes |
Make ahead? | Only the salad dressing can be made ahead if you are serving it as a starter for 2. |
Ingredients
4 Figs
4 Tablespoons ricotta
2 teaspoons honey
Extra virgin olive oil for drizzling
1/2 teaspoon lemon zest or grate the lemon zest directly over the figs
Black pepper
If serving as a starter for 2 on a bed of mesclun you need:
2 cups of mesclun
2 Tablespoons extra virgin olive oil
1 Tablespoon balsamic vinegar
1/2 to 1 teaspoon caster sugar
The amount of sugar you use depends on how sharp the balsamic vinegar tastes.You want the salad dressing to be slightly on the sweet side. Don't skip.
pinch of pepper and salt
Method
Quarter the figs almost down to its base. Use your two thumbs and forefingers to pinch and push the base of the figs upwards so that they are thrust upwards to open up like a blossom.Dollop 2 Tablespoons of ricotta into each cavity.
Plate them. Drizzle 1/2 teaspoon honey over each mound of ricotta. Lightly drizzle extra virgin olive oil over each fig. Divide the 1/2 teaspoon lemon zest and sprinkle over each mound of ricotta. Serve as part of a meze.
If serving as a starter for 2 on a bed of mesclun you need:
In a large bowl, mix the extra virgin olive oil, balsamic vinegar, caster sugar, salt and pepper well to get a salad dressing. Add the mesclun into the salad dressing and toss to coat.
Divide into 2 portions and plate the dressed mesclun. Place 2 prepared figs over the salad. Eat.
Tips
Plate them. Drizzle 1/2 teaspoon honey over each mound of ricotta. Lightly drizzle extra virgin olive oil over each fig. Divide the 1/2 teaspoon lemon zest and sprinkle over each mound of ricotta. Serve as part of a meze.
If serving as a starter for 2 on a bed of mesclun you need:
In a large bowl, mix the extra virgin olive oil, balsamic vinegar, caster sugar, salt and pepper well to get a salad dressing. Add the mesclun into the salad dressing and toss to coat.
Divide into 2 portions and plate the dressed mesclun. Place 2 prepared figs over the salad. Eat.
Tips
- So you do not like figs. No problem. Use peaches or nectarines instead.
- Please try out the salad dressing on your next salad. It only requires three ingredients plus salt and pepper. You are likely to find all the ingredients in your pantry. So easy to make and so good. It tastes flavourful, sharp and slightly sweeter than regular salad dressing because of the caster sugar.
- The salad dressing is also very good drizzle over beef kefta (meatballs), a recipe that I will share with you soon.
Hummus with Spiced Up Angus Beef. The hummus is very creamy and smooth, the angus beef is tender. It is a great combination!
To recap, this post is part of my series on Meze, A Selection of Wonderful Little Bites. With the festive season almost upon us, I thought it would be useful to post some pre-dinner bites for your upcoming parties.
To find out the names of and the recipes for the meze I served, please refer to the picture below.
Zaalouk - Moroccan Roasted Eggplants and Tomatoes; Kabis - Lebanese Pickled Turnips & Beets; Moroccan inspired Radish, Bell Peppers and Mint Salad; Flash Fried Sweet Mini Bell Peppers.
Second row:
Greek inspired Shrimp with Tomatoes and Feta; Hummus with Spiced Angus Beef Slices; Beef Kafta - Lebanese inspired Meatballs.
Third row:
Labneh - Lebanese Drained Yogurt Drizzled With Extra Virgin Olive Oil And Clover Honey; Moroccan inspired Roasted Green Bell Peppers and Tomatoes With Olives; Fresh Figs With Peppered Ricotta.
Here are the recipes I have posted:
- Zaalouk, Roasted Eggplants and Peppers
- Flash Fried Sweet Mini Bell Peppers
- Labneh - Lebanese Drained Yogurt Drizzled With Extra Virgin Olive Oil And Clover Honey
- Greek inspired, Shrimp With Tomatoes And Feta
- Kabis - Lebanese Pickled Turnips and Beets
- Fresh Figs With Peppered Ricotta
- Hummus with Spiced Angus Beef Slices
- Moroccan inspired Radish, Bell Peppers and Mint Salad
- Beef Kafta - Lebanese inspired Meatballs
- Moroccan inspired Roasted Green Bell Peppers With Tomatoes and Olives
- Moroccan inspired Wholemeal Round Loaf
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