Directions 6 steps | 25 Minutes
Preheat the oven to 350°F. In the bowl of a food processor, place the ricotta, Parmesan cheese, eggs, salt and pepper. Process for 30 seconds or until all ingredients are fully integrated.
Fill 4-5 oz ramekins three-quarters full with the ricotta mixture.
Make the topping by tossing the figs and pecans with honey, extra-virgin olive oil and thyme.
Top each ramekin with the topping. Finish with a sprinkle of paprika and a few salt flakes.
Bake for 20 minutes. Remove from the oven and let cool for 3 to 5 minutes before serving.
Serve with crusty bread, your favorite crackers or crudités. Enjoy!