Need the perfect summer appetizer? Look no further! The most important parts of this dish are the quality of the figs and ricotta.
4 figs, large or 6 figs, small/medium
¼ cup Ricotta (preferably Bellwether Farms Whole Milk Basket Ricotta)
2 teaspoons extra virgin olive oil
1 teaspoon Iio Jozo fig vinegar
Flaky sea salt
Cut the figs in half, layer on a platter. To get the figs to lie down flat you may need to ever so slightly cut a mini slice off the round side. Divide the ricotta on to the top of each fig. Drizzle with the olive oil and fig vinegar. Crack fresh black pepper and a pinch of flaky sea salt on top of each. Serve and enjoy!