Yesterday was Yom HaShoah, a day set aside in the Jewish calendar to remember those who perished in the Holocaust. So here at the Hob-bee Hive, I’ve decided to set aside this week to honor those 6 million people who lost their lives not more than 60 years ago. Today I have a recipe for you that completely encompasses the joy and sadness in life. These fig treats can be eaten as an appetizer or a dessert.
Figs with Cheese and Honey
FIGS WITH CHEESE AND HONEY
8 dried figs
1/4 cup part-skim ricotta cheese
1 Tbs. honey
Toast the pistachios in a small dry skillet over medium-high heat until fragrant, 3 to 5 minutes, stirring frequently. Set aside to cool, then chop coarsely.
Cut each fig in half crosswise and place the fig pieces on a serving dish, cut side up.
Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put 1/2 teaspoon of the ricotta on each piece of fig and sprinkle with pistachios.
Drizzle with honey, sprinkle with salt (if desired), and serve.
PISTACHIOS for salt, to represent the tears we shed then and now
FIGS for life, to represent procreation
CHEESE for pleasure, to represent indulgence
HONEY for sweetness, to represent all that life has to offer
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.
The Hob-bee Hive 