- 1/2 cup ricotta cheese
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 24 gingersnap cookies
- 8 dried figs
- 1/4 cup honey
- In a small bowl, combine the ricotta cheese, sugar, cinnamon and nutmeg. Spread 1 teaspoon over each cookie. Arrange on a foil-lined baking sheet.
- Cut each fig into three slices; place on cheese mixture. Drizzle fig slices with honey. Bake at 350° for 4-6 minutes or until heated through. Serve immediately. Yield: 2 dozen.
Originally published as Honeyed Fig & Ricotta Appetizers in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p14
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