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
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.