INGREDIENTS:
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24-36 figs
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2 cups ricotta cheese
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pistachios, chopped fine
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Fig Balsamic Vinegar, for drizzling
DIRECTIONS:
Remove stems from figs and 'plump' them, as necessary. Fill center of fig with ricotta cheese. (I use a small cookie dough scoop.) Top with chopped pistachio nuts. Drizzle with Fig Balsamic Vinegar.
Kaye's Kitchen