Time 45m Yield 8 as a canapé Number Of Ingredients 11 Steps:
Preheat the oven to 200ºC/gas 6. Place the bay in a roasting tray, pick over the oregano and sit the ricotta on top. Season generously. Halve and scatter the figs around the cheese, finely grate over the orange zest then drizzle everything with oil and honey. Rub the flavours into the cheese with your hands, then scatter over the remaining oregano, then roast for 30 to 35 minutes, or until golden and firm. Slice up the ciabatta, then peel and halve the garlic cloves. Preheat a griddle pan and griddle thin slices of ciabatta. Rub the toast with the cut side of the garlic. Drizzle with oil and leave to one side. Serve the roasted ricotta on a board with a stack of toast, the sticky figs and some rocket and picked fresh mint on the side.
Number Of Ingredients 6 Steps:
Preheat the oven to 400 degrees F. Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, cinnamon and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes. Divide the fresh ricotta or fat free yogurt among 4 serving dishes and top with the warm figs and sauce. Enjoy! Cook’s Note: These hot figs are really great over mixed greens or even on a toasted baguette as a crostini!
Number Of Ingredients 6 Steps:
Heat 3 cups water, the sugar, honey, and orange strips and grated zest in a large saute pan over medium-high heat, stirring until sugar and honey have dissolved, about 3 minutes. Reduce heat to medium-low. Add figs; cover, and simmer until figs are just tender, about 20 minutes. Gently transfer figs to a plate with a slotted spoon. Raise heat to medium-high, and bring syrup to a boil. Cook until syrup has reduced and thickened, 4 to 5 minutes. Return figs to pan, and gently toss with syrup to coat. Spoon 1/4 cup ricotta into each of 4 bowls. Divide figs among bowls, and drizzle with syrup. Sprinkle with cinnamon.
Time 32m Yield 40 pieces Number Of Ingredients 5 Steps:
Preheat the oven to 400 degrees F. Make a small slit in the side of each fig and stuff a raisin-size piece of cheese in the opening. Wrap a piece of prosciutto around each fig to enclose it. Stand the figs on a baking sheet. Bake until the prosciutto melts slightly and forms a skin around the figs, 12 to 15 minutes. Transfer to a serving platter. Drizzle with honey and season with lots of pepper. Serve hot or at room temperature.
Yield Makes 8 servings Number Of Ingredients 12 Steps:
Heat oven to 325°F. Brush a large, shallow baking sheet with some butter and lay 1 phyllo sheet on top. (Cover remaining phyllo with a damp cloth.) Brush phyllo with butter and sprinkle on 1 teaspoon sugar. Layer another phyllo sheet on top and press down. Repeat layering until you use all sheets, ending with 1 teaspoon sugar on top. Cut phyllo stack into 32 equal squares. Bake until squares are golden brown and crisp, 15 to 17 minutes. Mix ricotta, sugar, lemon zest and a pinch of salt; add lemon juice to taste. Sauce: Bring vinegar and sugar to a boil in a small saucepan; continue to boil until reduced and slightly syrupy, 5 to 7 minutes. Assembly: Place a dab of ricotta mix on a plate. Top with 1 phyllo square, 1 tbsp ricotta and fig slices. Repeat for a total of 4 layers. Sprinkle with black pepper. Drizzle plate with balsamic reduction and scatter pine nuts around. Repeat.
Time 20m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Preheat the oven to 400 degrees F. Put the figs, cut side up, in a baking dish, sprayed with non-stick spray. Melt the butter in a small saucepan over low heat (or use a glass measuring cup in the microwave), and whisk in the honey, cinnamon and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes. Divide the ricotta (or yogurt) among 4 serving dishes and top with the warm figs and sauce.
