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Pickled Fig, Pistachio, and Ricotta Canapés


When it comes to appetizers, simplicity and elegance is key—and that’s exactly how you could describe these delectable tartines.


Makes about 24 tartines.

Ingredients:
For the pickled figs

  • 12 dried Black Mission figs, sliced into thin disks
  • 1 cup red wine vinegar
  • ¼ cup sugar
  • 3 sprigs fresh thyme

For the Canapés

  • 1 cup whole-milk ricotta cheese
  • 24 of your favorite crackers
  • Olive oil
  • Sea salt
  • Honey, for drizzling
  • ½ cup pistachios, lightly crushed
  • Fresh thyme leaves, for garnish

Instructions:

  1. Make the pickled figs: In a small pot, combine the figs, vinegar, sugar, thyme, and ½ cup water and bring to a simmer over medium-low heat, about 5 minutes. Remove from the heat, cover, and let the figs steep for 2 hours or overnight in the fridge.
  2. Assemble the canapés: Spread about 1 heaping teaspoon of ricotta on each cracker. Gingerly place the pickled figs (about 1 or 2 per cracker) atop the ricotta, then top with olive oil, sea salt, a drizzle of honey, and a hefty sprinkle of crushed pistachios. Finish with fresh thyme leaves and serve immediately.

Make this seasonal appetizer yourself, and be sure to snap a picture to share on Facebook or Instagram with the hashtag #ALMbites

Reprinted from Food with Friends: The Art of Simple Gatherings. Copyright © 2016 by Leela Cyd.