May 2019:

Picked fig, pistachio & ricotta canapes


For the pickled Figs:

12 dried Black Mission figs sliced into thin disks

1 c red wine vinegar

¼ c sugar

3 sprigs fresh thyme

For the Canapes:

1 c whole-milk ricotta cheese

24 of your favorite crackers

Olive oil

Sea salt

Honey for drizzling

½ c pistachios, lightly crushed

Fresh thyme leaves, for granish

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 canapes:

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.  

Ronda and Steve Leto
Ronda and Steve Leto
The Leto Group