Tartines are fancy French open-faced sandwiches with ingredients artfully arranged on hearty bread (for Pinterest, I assume), and they deserve a place in our culinary hearts. This Roasted Fig and Ricotta Tartine with Lemon, Thyme and Honey recipe is one of my absolute faves. You can find two more in my Feed These People cookbook.
Once you make this, please, I beg you, take this tartine’s picture like it’s posing at Olan Mills like our moms made us do in the ’80s.
Roasted Fig and Ricotta Tartine with Lemon, Thyme and Honey
Ingredients
- 2 tablespoons honey
- Juice of 1 lemon (zest it first!)
- 1 tablespoon olive oil
- Pinch of salt
- 8 ounces fresh figs, cut into flat slices that will lay on a piece of bread
- 1 cup ricotta cheese
- 1/2 cup hazelnuts (or pecans or almonds or cashews), toasted and chopped
- Zest of 1 lemon (remember how I told you?)
- 1 tablespoon chopped fresh thyme
- Flaky salt
- 1 small loaf rustic bread (French or sourdough), sliced pretty thick
Preheat your oven to 400°F.
In a small bowl, whisk together the honey, lemon juice, olive oil, and salt. Toss the sliced figs in this goodness, put them in a single layer on a baking sheet, and roast them for 7 to 8 minutes. Remove from the oven.
Increase your oven temp to broil. Slice your bread pretty thick and lay the slices in a single layer directly on your oven rack. Just toast those gorgeous slices until lightly browned. Stay vigilant, home cook! Don’t walk away! This only takes between 1 and 2 minutes.
Spread your dreamy ricotta over each slice. You will obviously be heavy-handed with this, because the only thing better than ricotta is more ricotta. Spoon the roasted figs over the ricotta, then sprinkle with the hazelnuts, lemon zest, thyme, and flaky salt. And why wouldn’t you drizzle it with a little more honey?
Note: Can’t find fresh figs? You can use pitted dates. Or rehydrate dried figs and use those. Google will tell you how!
Serves 4-6
