Roasted figs stuffed with creamy ricotta take only a few minutes to make. Add a drop of saba, vin cotto, or aged balsamic vinegar on top and serve them as a light dessert or snack.
Roasting time is 8 to 10 minutes.
Ripe fresh figs
Extra-virgin olive oil
Fresh ricotta (any milk)
Saba, vin cotto, or balsamic vinegar aged 8-10 years
1. Roasting the Figs: Preheat the oven to 400º F/200º C/Gas Mark 6. Snip off the pointed tip of each fig. Lightly rub the outside with olive oil to keep them plump and moist during roasting. Place the figs standing upright on parchment or baking paper in a baking pan. Place the pan in the center of the preheated oven and roast the figs for 8 to 10 minutes or until fragrant and puffing up but still retaining their shape. Remove the pan from the oven, and let the figs cool for 15 minutes.
2. Stuffing the Roasted Figs: Using a sharp paring knife, make an X in the top of each fig, cutting down almost halfway. Plump the fig and spread the 4 sections open just a little bit. Put the ricotta in a bowl and whisk until smooth. Using a small spoon, place a dollop of ricotta in the center of each fig, garnish with saba, vin cotto, or balsamic vinegar.