An easy savory sweet ricotta dip with fresh figs and seeded crackers.
Recipe Type:
Appetizer
Makes: 4 servings
Author: Brooklyn Supper
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3
tablespoons
plus 1 teaspoon extra virgin olive oil
, divided
-
3
tablespoons
raw
, hulled pepitas
-
sea salt
-
2
cups
fresh ricotta
-
zest of 1 lemon
-
1
tablespoon
honey
-
fresh ground black pepper
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2
pints
fresh figs
, stems removed and halved
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seeded crackers
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Set a small skillet over medium heat. Add 1 teaspoon olive oil. When hot, add the pepitas. Toast just until the first few start to pop, 2 - 3 minutes. Spoon into a dish and toss with a generous pinch of sea salt. Let seeds cool, then rough chop and set aside.
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In a serving dish, stir the remaining olive oil into the ricotta. Add the zest, honey, a 1/4 teaspoon sea salt, and a pinch of pepper. Taste, and adjust salt levels as needed. Top with chopped pepitas.
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Serve ricotta dip with fresh figs and seeded crackers. Pair with Mirassou Pinot Noir.