Fig + Ricotta Tartines with Spiced Honey
I really do love Summer and I don't wanna be a complainer, but I am so STOKED that Fall is finally on the horizon. Is it just me, or does it seem like this Summer has been extra long and extra hot all around? The forecast in Seattle this coming week is supposed to be chillier temperatures (like mid-60's, guys!) and even a chance of rain (!). Yay. My sweater collection is rejoicing. Can you tell I was born and raised in the PNW?
Perhaps even more than I enjoy the actual season of Autumn, though, is the little sliver of time that exists for just a moment between seasons. It's kinda magic. The days are still long and bright but the nights get a little crisper, school buses are whizzing by again and the rattling of bronzed leaves flitter across the roads, and gardens are still bursting with the last of the tomatoes but things like figs starting showing up. Which brings me to this recipe. Figs are such a special and interesting fruit that I find they are sometimes best left un-fussed with. Here we have them starring in a delicious little snack/breakfast/cheese course/dessert kind of deal. They are simply enhanced by some tasty flavors and textures, like creamy, rich ricotta and spice-laden honey, but the figs really hold their own. Enjoy!
Fig + Ricotta Tartines with Spiced Honey
serves 4
4 slices rustic bread (I used a rosemary sourdough)
1 c whole milk ricotta, divided
10 figs, washed and quartered (whatever variety you'd like)
1/4 c honey (raw, if you can find it)
1/4 t black pepper, freshly cracked
1/4 t ground cinnamon
1/4 t ground cardamom
1/4 c unsalted pistachios, toasted and roughly chopped
flaky sea salt, to finish
make the spiced honey
In a small saucepan, combine the honey, black pepper, cinnamon, and cardamom. Heat over low heat, just until consistency of honey thins out to about the consistency of maple syrup. Remove from heat and set aside while you assemble the tartines.
assemble the tartines
Toast the bread and spread each slice with about a quarter cup of ricotta. Arrange sliced figs on top. Drizzle with honey and sprinkle with pistachios and flaky salt.
