Dessert with figs and whipped ricotta

Ingredients:

• 1/4 cup shelled unsalted pistachios
• 8 dried figs
• 1/4 cup semi-skimmed ricotta
• 1 tbsp. honey

Preparation:

1. Toast the pistachios in a dry frying pan over medium heat until fragrant, about 2 minutes. Set aside to cool. Coarsely chop.
2. Cut each fig in half crosswise and place the halves cut-side up on a serving platter. Use a small spoon or your finger to make a small indentation in the cut side of each fig half. Top each fig with 0.5 teaspoon of ricotta and a few pistachios. Drizzle with honey and serve.