Family Recipe: Figs, Toasted Walnuts and a Ricotta Dollop


The following was submitted by Lois of the Imbriano Family.

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.
Ingredients needed:
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
Cooking Instructions:
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!”

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