Ingredients
14 oz
full-fat ricotta
4 oz
grated Parmesan cheese
2
large eggs
1 tsp
salt
1/2 tsp
black pepper
2
figs, cut into six wedges
1 oz
pecan halves
2 tbsp
honey
2 tbsp
extra-virgin olive oil
1 tsp
fresh thyme leaves
1/2 tsp
Spanish pimentón or smoked paprika
1 tsp
flaky salt
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Directions 6 steps | 25 Minutes
Step 1
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.
Step 2
Fill 4-5 oz ramekins three-quarters full with the ricotta mixture.
Step 3
Make the topping by tossing the figs and pecans with honey, extra-virgin olive oil and thyme.
Step 4
Top each ramekin with the topping. Finish with a sprinkle of paprika and a few salt flakes.
Step 5
Bake for 20 minutes. Remove from the oven and let cool for 3 to 5 minutes before serving.
Step 6
Serve with crusty bread, your favorite crackers or crudités. Enjoy!
Nutrition Per Serving
View All
CALORIES
321
FAT
23 g
PROTEIN
16.9 g
CARBS
12.7 g
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