Whipped Ricotta with Figs: A Chic Appetizer to Make Now

So let's leave the end-of-summer blues behind because figs are here and they're delicious, perfect for breakfast, as a snack, as an aperitif, or as an appetizer.

The fig season

Figs are among the fruits that mark the transition from summer to early autumn. Their availability varies depending on the variety and growing area, but it is precisely at the beginning and then the end of summer and the beginning of autumn that they are most easily found on market and supermarket shelves.

To make whipped fig ricotta, you need ripe figs, sweet and juicy but still firm enough to be cut easily. If the skin is intact and thin, you won't even need to peel them.

You can use either green-skinned or darker figs. The choice can also depend on the visual effect you want to achieve: the contrast between the white ricotta and a fig with a purplish skin is particularly beautiful.

Figs are naturally sweet fruits and provide sugars, fiber, and several minerals, including potassium. They also contain water and antioxidants, and have a calorie content far lower than that of dried figs.

Figs in the Kitchen: Sweet Meets Savory

When you think of figs, you often think of jams, cakes, and pies. In reality, figs are truly ideal paired with savory dishes.

The great classic is, of course, prosciutto and figs, a simple and timeless combination in which the saltiness of the cured meat meets the sweetness of the fruit, similar to the summer pairing of prosciutto and melon.

Figs are also ideal for stuffing bread and focaccia, but also for making meat fillings or fresh pasta. They also enhance their flavor when paired with creamy cheeses, like in this whipped ricotta recipe.

Whipped Ricotta with Figs: Recipe

• 350 g of cow's ricotta cheese
• 5 or 6 fresh figs
• 30 g of shelled almonds
• extra virgin olive oil to taste
• sale q.b.
• pepe q.b.
• balsamic vinegar to taste or honey to taste
• Wash the figs, cut them into wedges and season them with a little extra virgin olive oil.
• Place the ricotta in a bowl and season with extra virgin olive oil, salt, and pepper. Beat the ricotta with an electric mixer until it incorporates air and becomes soft and fluffy.
• Toast the almonds in a pan and chop them coarsely with a knife.
• Divide the ricotta among 4 small plates. Flatten it slightly, but don't squash it. Add the figs and garnish with almonds and a drizzle of balsamic vinegar, if desired, or honey for a sweeter finish.

Single-serving whipped ricotta and figs: an idea for an aperitif or buffet.

Whipped ricotta with figs can be served as a plate, but it's also a recipe that can be used for individual portions. For a buffet or an elegant and refined appetizer, you can serve this dish on tartlets or crostini.

In this case, prepare small shortcrust pastry tartlets, blind-baking them. Let them cool and then serve with a little whipped ricotta and a fig slice. Drizzle with honey or balsamic vinegar, if desired.

Remember to fill them only at the last moment so that the shortcrust pastry tarts remain nice and crunchy.

Ricotta and figs even out of season

If your craving for whipped ricotta and figs strikes when fresh figs are no longer available, you can also use dried figs. They have a softer texture and an even more concentrated and sweet flavor than fresh figs, but they pair beautifully with the delicate ricotta.

In this case, it's best to cut them into small pieces and sprinkle them over the cream, so that each spoonful contains a little ricotta and a little fig. Dried figs allow you to bring this combination to the table even in the coldest months. For an extra touch, add a drizzle of honey.