Figs with fresh Sheep’s Milk Cheese

Nov 8, 2016 | Uncategorized | 0 comments

You can probably tell that I have a huge fig fixation looking at the number of photos of it. I love how they look – deep purple with streaks of green and a shimmery pink jewel-like inside.
I have the most simple recipe that really shines. Take these Figs with fresh Sheep’s Milk Cheese: they were made to be a very fast side to snack on while grilling pizza some afternoon, but it quickly became clear that these were the unexpected star of the meal. For so few ingredients, they have a whole lot going on. The sweetness of the figs pairs great with the creamy, salty Sheep’s Milk Cheese.


10 Ripe figs
200 g. Fresh sheep’s milk cheese (ricotta)
2 tablespoons Extra virgin olive oil
Fresh basil
A freshly ground black pepper


Criss-cross the top of the figs with a knife, then squeeze the base of the fig to expose the inside.
Stuff each fig with about 1 teaspoon of Sheep’s Milk Cheese. Sprinkle with coarsely ground pepper, and a happy drizzle of honey and Extra virgin Olive Oil. Garnish with fresh basil leaves. Enjoy!
You can also play with flavors: thyme, toasted walnuts, pine nuts, or coarse black pepper (my new favorite – perfectly pungent to balance the sweetness of the honey and figs)
More Photos

fresh Sheep's Milk Cheese


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