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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.

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


  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.