Tartines w/ Pickled FIGS, Ricotta & Pistachios
You read it correctly, it says "Pickled FIGS".
Remember those weird pickled grapes from years back, that everyone poo-pooed (which turned out to be amazing and addictive on cheese and cake!). Everyone said "pickled grapes? that's weird!".
Oh be quiet.
I love pickled anything, so why not pickle my favorite figs?
I've had my eye on this appetizer for some time.
I think I like it even better than my roasted grapes on ricotta.
The original recipe calls for Black Mission figs, however, I used Calmyrna dried figs, because that is what I had.
Make a big batch of these so you can keep them for grilled cheese sandwiches during the week.
These were so good!
Tartines w/ Pickled Figs & Ricotta (adapted from Leela Cyd via Design Sponge):
1 cup of dried figs, sliced into thirds (remove tough stems)
3/4 cup of red wine vinegar
1/2 cup of water
3 sprigs of fresh thyme
In a small saucepan, pour the vinegar, water and sugar over the sliced dried figs.
Add the thyme and boil for only 5 minutes.
Let the figs steep in this mixture at least 2 hours.
I put mine in the fridge overnight for best results.
To assemble the tartines you will need:
handful of shelled pistachios, toasted and chopped
1 cup of fresh ricotta cheese
1 baguette sliced
fresh thyme for garnish
Toast the baguette slices with olive oil.
Spread with some fresh ricotta and sprinkle w/ sea salt.
Spoon some of the pickled figs on top of each slice.
Drizzle with a little honey and some fresh thyme.
These are addictive!