I was feeling a little adventurous today and figs just scream adventure, so why not roast them and see what happens? Figs are naturally sweet and full of healthful benefits. They are a great source of potassium and dietary fiber, and they’ve been shown to lower blood cholesterol levels.

It’s not quite fig season, but I found these frozen organic Turkish figs at Trader Joe’s and had to give them a whirl. After thawing them overnight in the fridge, I roasted them in the oven, topped them with pesto ricotta and the voila! A healthy, tasty snack perfect for a Saturday afternoon.

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ROASTED FIGS WITH PESTO RICOTTA

Ingredients:

  • 6 to 8 figs, halved
  • Pinch of pink Himalayan salt
  • 2 tsp balsamic vinegar
  • fresh pesto ricotta

Directions:

Preheat the oven to 400 °F.

Place the figs, cut side up, in a baking dish. salt. Drizzle with balsamic vinegar and a dash of salt, and roast in oven until very soft (about 10 to 15 minutes).

Top the warm figs with a dollop of pesto ricotta and enjoy!

PESTO RICOTTA

Ingredients:

  • 1 Tbsp olive oil
  • 1 large yellow onion, chopped
  • 3 garlic gloves, crushed
  • 1 (14oz) package extra firm organic tofu, drained and squeezed (like a sponge)
  • 2 Tbsp fresh lemon juice
  • 1 tsp pink Himalayan salt
  • 3 cups fresh basil

Directions:

In a large skillet, heat olive oil over medium heat. Sauté onion until soft, then remove from heat.

In a food processor, combine onion, garlic, tofu, lemon juice, salt, and basil. Pulse until ingredients are combined into a smooth mixture.

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Tofu has a rich, creamy texture that lends itself well to a ricotta-like consistency. Trust me, friends. You’ll be delighted with the results.

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 These figs are also great over a bed of greens or on a toasted baguette as a crostini.

Happy Saturday!

Coach Jentry