STUFFED FIGS WITH RICOTTA CHEESE

• 6 fresh figs
• 80 g Ricotta cheese
• 1 teaspoon extra virgin olive oil
• 2 tablespoons honey
• 2 tablespoons walnuts
• salt and freshly ground black pepper
• few capers to garnish

Preheat the oven to 200 °C.
Cut off the stems and make an X cut in the top of each fig halfway through.
Stuff the figs with Ricotta cheese using a teaspoon.
Sprinkle some chopped walnuts and capers over your stuffed figs and drizzle them with honey.
Add salt and freshly ground black pepper to taste.
Bake for about 5 minutes or until they look soft and release juice.
Serve them warm or cold.
Enjoy!

Recipe and photo: Louise Venter