By: Lois Imbriano Barber, ISDA Contributor
|From where or whom did this recipe come from?|
|My mother and her sisters would all make these so I am sure they came from my grandmother, who was born in Bari, Italy. She came to the USA when she was 16.|
|If it is a family recipe, how long has it been passed down?|
|I remember these as a child. My grandmother was born in 1890. She immigrated with her older sister in 1906.|
|When do you and your family traditionally use this recipe (e.g. special occasions, certain holidays)?|
|We would make a plate of these for afternoon snacks, or as part of the appetizers before a big holiday meal to take the edge off hunger while we waited for the main meal.|
|Appetizer or snack: Figs with Walnuts and Ricotta – makes 16 |
8 dried figs
¼ cup part skim ricotta cheese
16 walnut halves
1 tablespoon honey
|1. Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool. |
2. Cut each fig in half crosswise, and place the fig pieces on a serving dish cut side up.
3. Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put a ½ teaspoon of the ricotta cheese onto each piece of fig and top with a walnut half.
4. Drizzle each fig with honey and serve.
|If you’d like, share with us a favorite memory you have of making or eating this recipe:|
|One of my parents would slice the figs apart and toasted the walnuts for me, and I would prepare the rest. It was one of the first things I ever “cooked!”|