Figs go notoriously well with savory items like dairy-free cheese and nuts. Try these peppered agave figs for a perfect blend of sweet and savory.
Ingredients
- 1 tablespoon canola oil or oil of choice
- ¼ cup Basil Soy Ricotta
- ¼ cup agave syrup
- ¼ teaspoon freshly ground black pepper
- 12 large fresh figs
Instructions
- Heat the oil in a medium skillet over medium-high heat. Add the ricotta and cook for 5 to 10 minutes, stirring occasionally, until it browns on the bottom and acquires a drier texture.
- In a small bowl or measuring cup with a pouring spout, stir the agave syrup and pepper together.
- Partially quarter each fig, starting at the stem end and stopping ½ inch before the bottom so that you have a reservoir to hold the filling.
- Gently press each fig open. Spoon 1 teaspoon of the cooked ricotta into the center of each. Arrange on plates or a pretty serving platter and drizzle the peppered agave syrup over the top.