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
|Serves:||~2 as a starter on a bed of mesclun or 4 as part of a meze.|
|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.|
1. 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.
2. Dollop 2 Tablespoons of ricotta into each cavity. Plate them.
3. Drizzle 1/2 teaspoon honey over each mound of ricotta.
4. Lightly drizzle extra virgin olive oil over each fig.
5. Divide the 1/2 teaspoon lemon zest and sprinkle over each mound of ricotta. Serve as part of a meze.
6. If serving as a starter for 2 on a bed of mesclun you need to:
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.
So you do not like figs. No problem. Use peaches or nectarines instead
The salad dressing is also very good drizzled over Beef Kefta (meatballs), a recipe that I will share with you soon.
WHAT’S COMING UP NEXT?
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. Here is a picture of my recent meze party. A main course was not served and there was really no need for it. There was enough of a delicious array of food to choose from and good home baked bread too.
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 and Beets;
Moroccan inspired Radish, Bell Peppers and Mint Salad;
Flash Fried Sweet Mini Bell Peppers.
Greek inspired Shrimp with Tomatoes and Feta;
Hummus with Spiced Angus Beef Slices;
Beef Kafta – Lebanese inspired Meatballs.
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.