The Art of Simple Bites
Pickled Fig, Pistachio & Ricotta Canapés
Pickled Fig, Pistachio & Ricotta Canapés
I first discovered this flavor combination on a tartine at Cyril’s, the sultry, candlelit wine and cheese bar my friends Sasha and Michael opened in Portland, Oregon. I entered the restaurant sighing with happiness, leaving the gray chilling-my-bones weather at the door, and my eyes turned to saucers when I spotted these gorgeous purple, green, and white darlings on the marble bar counter. Upon first bite my mind was sent aflurry on how I might re-create, modify, and enhance this sensual little snack for my own impromptu fetes. Many a good idea has been born at the behest of a cozy space, the company of pals, and the perfect bite to eat, right?
Ingredients
Pickled Figs
- 12 dried Black Mission figs, sliced into thin disks
- 1 cup red wine vinegar
- ¼ cup sugar
- 3 sprigs fresh thyme
Canapés
- 1 cup whole-milk ricotta cheese
- 24 of your favorite crackers (I like large, circular wheat crackers)
- Olive oil
- Sea salt
- Honey, for drizzling
- ½ cup pistachios, lightly crushed
- Fresh thyme leaves, for garnish
Print Recipe
- 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.
Give these savory tartines a try, and don't forget to take a photo to share on Facebook and Instagram with the hashtag #ALMbites.
For more delectable recipes, visit americanlifestylemag.com/recipes.
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Posted in ~~Annotated, Issue 85 Vol 1, Recipe on Jul 10, 2017