Figs with Ricotta and Honey Sara Deseran   From Every Day with Rachael Ray September 2007 MAKES EIGHTEEN Prep Time: 30 min 18 small fresh black figs, stemmed 1/4 cup plus 2 tablespoons whole milk ricotta cheese 6 teaspoons honey Trim the bottom of the figs so that they sit upright on their own. Cut a deep "X" into the top of each fig as if quartering it, being careful not to cut all the way through. Using a spoon, fill each fig with some of the ricotta. Transfer to a platter and drizzle with the honey.

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