Tartines w/ Pickled FIGS, Ricotta & Pistachios

You read it correctly, it says "Pickled FIGS".

Remember those weird pickled grapes from years back, that everyone poo-pooed (which turned out to be amazing and addictive on cheese and cake!). Everyone said "pickled grapes? that's weird!".

Oh be quiet.

I love pickled anything, so why not pickle my favorite figs?

I've had my eye on this appetizer for some time.

I think I like it even better than my roasted grapes on ricotta.

The original recipe calls for Black Mission figs, however, I used Calmyrna dried figs, because that is what I had.

Make a big batch of these so you can keep them for grilled cheese sandwiches during the week.

These were so good!

Tartines w/ Pickled Figs & Ricotta (adapted from Leela Cyd via Design Sponge):

1 cup of dried figs, sliced into thirds (remove tough stems)
3/4 cup of red wine vinegar
1/2 cup of water
1/4 sugar
3 sprigs of fresh thyme

In a small saucepan, pour the vinegar, water and sugar over the sliced dried figs.
Add the thyme and boil for only 5 minutes.

Let the figs steep in this mixture at least 2 hours.
I put mine in the fridge overnight for best results.

To assemble the tartines you will need:

handful of shelled pistachios, toasted and chopped
1 cup of fresh ricotta cheese
1 baguette sliced
olive oil
sea salt
fresh thyme for garnish

Toast the baguette slices with olive oil.

Spread with some fresh ricotta and sprinkle w/ sea salt.

Spoon some of the pickled figs on top of each slice.

Drizzle with a little honey and some fresh thyme.

Devour!

These are addictive!