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

 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.