I'm not even sure how to start this recipe post. Whenever I blog, I always put in the recipe photos first so I can accurately explain or feel what needs to be written. But with these photos, I swear they speak for themselves. The colors, the textures, the shapes. I can't do better than nature. So enjoy this glorious fig platter with ricotta, New Zealand honey and pistachios for a hot second and then scroll down and I'll get my act together.
During the summer months here in the DMV, we all eventually get our schedules together enough to either throw or attend a bevy of outdoor dinner parties. August is vacation month in the city and for those of us in the online content world, budgets start over in September for companies we work with and many of our readers are also off line. There literally could not be a better time to finally connect and eat and drink outside: two of my favorite things to do. But when you start having party after party, you start to run out of ideas for what to bring. Especially if there's some social overlap: people are going to be REAL TIRED of you bringing the same dish every time. Which is why for one such party, I brought this simple fig platter. Beyond the visual wow factor, this dish is AMAZING because you can toe the line between 'I'll bring dessert' and 'I'll bring a fruit side dish'. Because it's okay to be indecisive sometimes.
Fig and Ricotta Summer Platter
/// Ingredients ///
- Figs, quartered (These are Tiger figs from Melissa's Produce)
- Ricotta cheese (This is full fat because let's be real, it tastes better and you only need a little)
- Pistachios, shelled and chopped
- Honey (I used Wedderspoon Manuka Honey)
- Lemon zest
/// Directions /// It doesn't get easier than this dish. De-stem and quarter figs. On a large platter, scoop out ricotta and spread evenly. I made this about 1/2 inch deep. Add figs on top. To make it gorgeous, make sure there's a variety of sides of the fig showing on the platter. Some skin side up, some inner side up. Chop the pistachios and scatter over the top. Right before serving, add the honey.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.