FIGS WITH RICOTTA, PISTACHIO, AND HONEY
Steps:
- Toast the pistachios in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool. Chop coarsely.
- Cut each fig in half crosswise and place the fig pieces on a serving dish, cut side up. Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put 1/2 teaspoon of the ricotta cheese onto each piece of fig and top with a pistachio. Drizzle with honey and serve.
FIG, RICOTTA, AND HONEY OPEN-FACE SANDWICHES
The fixings for these hearty open-face sandwiches are easy to transport -- making this simple recipe perfect for a picnic.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- Spread the ricotta over each bread slice. Sprinkle each with thyme, and season with salt and pepper. Arrange figs on top, dividing evenly among the slices. Drizzle honey over the figs, and serve immediately.
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- Remove the stems from the figs and cut the figs into quarters. Place the figs on one side of a 10-inch by 15-inch sheet pan. Drizzle the melted butter on top and toss to evenly coat the figs with the butter.
- Place the slices of bread on the other half of the baking sheet and generously brush with olive oil. Sprinkle some sea salt over everything and bake for 15 minutes, until the figs are soft but not mushy and the bread is toasted (remember to flip the toast over halfway through the cooking time).
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