Using a sharp knife, split each fig down the middle, starting at the tapered stem and slicing down to the broad bottom, being careful not to cut all the way through the fig and stopping about 1/4 inch from the bottom of the fig.
Scatter the pistachios in a shallow bowl or on a small plate.
Drizzle the honey on a small plate.
Using the tip of a smallish spoon, fill the split center of each fig with a generous dollop of ricotta.
Gently grasp each fig by its sides but without tightly squeezing it. Dip the fig, bottom first, in the honey and then in the pistachios. Arrange the figs on a large plate or platter.
Drizzle the figs with additional honey to taste and, if desired, sprinkle with the fresh mint.
Serve as soon as you can...as if you could resist doing anything else. Originally published September 20, 2011.
