Roasted Honey Ricotta Figs.

Well folks, this here post marks the end of the dinner party series.  It only seems fitting to feature the end of our meal — DESSERT!!

Again, food photography is not my strong point.

Roasted Honey Ricotta Figs – adapted from Weight Watchers and Food Network

– 12 Figs, halved

– 2 Tbsp Chevre (we used Trader Joe’s Chevre with Honey)

– 6 Tbsp Ricotta

– 2 Tbsp Fresh Thyme Leaves

– Fresh Ground Pepper, to taste

For the Sauce:

– 1 Tbsp Butter

– 3 Tbsp Honey

– Pinch of Cinnamon

– Salt, to taste

Preheat oven to 400.  Place figs, cut side up in an 8×8 square baking dish.

Meanwhile, melt butter and mix in honey, cinnamon and salt.  Drizzle mixture over the figs and roast for 10-15 minutes.

While the figs are roasting, combine cheeses and thyme.  When the figs are done, spoon cheese mixture over the figs and top with a few grinds of fresh pepper.

**We had extra pistachios left over from another dish so we used those to top as well.  Also, once we transferred the figs to the the serving dish, we drizzled the figs with the leftover honey-butter mixture that was left in the baking dish.

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