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