Continuing with the theme of fresh, homemade ricotta - I made these decadent and sophisticated figs roasted in a cinnamon honey butter and spooned over thick and creamy ricotta.
Whisk honey and cinnamon into melted butter and pour over cut figs (I used Black Mission). Roast at high heat until soft and coated in syrup.
Spoon over a fresh ricotta. The honey butter is sweet enough that you don't have to add any sugar to the cheese, and some of the ricotta gets melty under the hot figs while the rest stays cold for a nice contrast. So good, so so good. Go make this. Now.
Roasted Figs with Fresh Ricotta
adapted from Claire Robinson
serves 2-4 (I may have eaten all of this by myself, don't judge)
Fresh Homemade Ricotta (or store bought, or Greek yogurt)
6 to 8 Mission figs, halved
1 tbsp unsalted butter
3 tbsp honey
Pinch ground cinnamon
Pinch kosher salt
Preheat the oven to 400 degrees F.
Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, cinnamon and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes.
Divide the fresh ricotta among 4 serving dishes and top with the warm figs and sauce.