- Prep Time
- 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.