Using a sharp knife, split each fig down the middle without cutting all the way through.

Using the tip of a teaspoon, fill the split center of each fig with a generous dollop of ricotta. But you can also cut each fig in half to make two separate pieces. Then put ricotta on top of each one. This is faster and also tastes better.

Scatter the pistachios in a shallow bowl or on a small plate. Gently grasp each fig at its base without squeezing it, and turn it upside down before dipping it in the pistachios. Arrange the figs on a large plate or serving platter. Drizzle the figs with honey and sprinkle with the fresh mint. Serve as soon as you can.