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Roasted Figs with Honey, Thyme & Ricotta

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

a rustic yet refined dish that sits right at the sweet-savory intersection. It’s one of those effortlessly elegant recipes that feels luxurious but is delightfully simple to prepare. Soft, caramelized figs, creamy ricotta, herbal thyme, and golden honey make for a dish that works as a starter, side, or a light dessert.

Roasted Figs with Honey, Thyme & Ricotta

For the Roasted Figs
 10 fresh ripe figs – halved lengthwise (choose plump Black Mission or Turkish figs if possible)
 2 tbsp honey, plus more for drizzling
 1 tbsp olive oil – extra virgin, for subtle richness
 ½ tsp flaky sea salt – balances the sweetness
 Freshly cracked black pepper, to taste
 2 prigs fresh thyme, leaves stripped
For the Ricotta Base
 1 cup whole milk ricotta cheese – room temperature for maximum creaminess
 Zest of ½ lemon – optional, but brightens the flavor
 ¼ tsp fine sea salt
 Optional: 1 tsp heavy cream or milk to thin, if needed
Optional Serving Ideas
 Toasted sourdough or baguette slices (for a crostini-style appetizer)
 Crushed toasted pistachios or almonds (for texture)
 A drizzle of aged balsamic vinegar or balsamic reduction
 Pomegranate seeds (for color + tart contrast)
Prep the Figs
1

  1. Preheat your oven to 400°F (200°C).

  2. Wash and dry the figs gently. Cut off the stems and slice each fig in half lengthwise.

  3. Arrange fig halves cut-side up in a small oven-safe baking dish.

  4. Drizzle with 2 tbsp honey and 1 tbsp olive oil.

  5. Sprinkle with sea salt, a few cracks of black pepper, and scatter thyme leaves over the top.

Roast the Figs
2

  1. Roast in the preheated oven for 15–18 minutes, or until:

    • The figs are soft and collapsing slightly

    • Edges are caramelized and bubbling

    • Honey mixture is thickened and syrupy

  2. Remove from the oven and let them cool for 2–3 minutes so the juices settle.

Whip the Ricotta
3

  1. While the figs roast, place ricotta, lemon zest, and sea salt in a bowl.

  2. Stir or lightly whip with a fork until creamy and smooth.

    If you want a more elegant, silky texture, pass the ricotta through a fine mesh sieve or pulse in a food processor for 30 seconds.

  3. If the ricotta is too stiff, stir in 1 tsp cream or milk to loosen slightly.

Assemble the Dish
4

  1. Spread a generous spoonful of whipped ricotta onto each small plate (or onto crostini if using).

  2. Arrange 3–4 roasted fig halves on top of the ricotta.

  3. Spoon some of the warm honey-thyme syrup from the pan over each serving.

  4. Drizzle with extra honey, if desired, and finish with:

    • A few fresh thyme leaves

    • A sprinkle of crushed pistachios (optional)

    • A few drops of balsamic glaze (for a savory-sweet contrast)

Serving Suggestions
5

  • Serve warm or at room temperature.

  • As a starter: Plate individually with toasted bread on the side.

  • As a dessert: Serve with a glass of sweet wine or after espresso.

  • As a brunch dish: Pair with prosciutto or a simple arugula salad on the side.

Chef’s Tips & Variations
6

  • No fresh figs? Use dried figs soaked in warm water or port for 15–20 min, then roasted as above.

  • Make it savory: Add a drizzle of olive oil and a few cracks of pepper instead of honey for a cheese board pairing.

  • Herb swap: Rosemary or lemon balm also pair beautifully with roasted figs.

Nutrition Facts

4 servings

Serving size