Friday, September 8, 2017

Herbed Ricotta Flatbread with Honey Roasted Figs and Pistachios

Fresh figs can be hard to come by, but I found some this week at our local grocery store and was so excited to cook with them. This appetizer is super simple to make, but it will look fancy to your guests. The salty ricotta paired with the sweet figs and balsamic is perfection. If you can't find figs, fresh pitted cherries or red seedless grapes would also work great in this recipe.

1. Preheat oven to 400. Line a baking sheet with parchment paper and place figs on top. Toss with honey, lemon juice, butter and salt; roast for 15 minutes.


2. Meanwhile, combine ricotta with lemon zest/juice, herbs, salt and pepper in a small bowl.


3. Place the naan flatbreads directly on the oven rack and toast for 8 minutes. Once toasted, top with ricotta, figs and pistachios. Drizzle with a good dose of balsamic glaze and serve.



 


 Herbed Ricotta Flatbread with Honey Roasted Figs and Pistachios
Serves 4

All you need:
12 ripe black mission figs, halved
2 tablespoons honey
Juice of 1 lemon
1 tablespoon melted butter
1/2 teaspoon kosher salt

8 oz. whole milk ricotta
Zest and juice of 1 lemon
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped chives
Salt and pepper, to taste

1 package Stonefire whole grain naan
2 tablespoons shelled pistachios
Balsamic glaze, for drizzling

All you do:
1. Preheat oven to 400. Line a baking sheet with parchment paper and place figs on top. Toss with honey, lemon juice, butter and salt; roast for 15 minutes.
2. Meanwhile, combine ricotta with lemon zest/juice, herbs, salt and pepper in a small bowl.
3. Place the naan flatbreads directly on the oven rack and toast for 8 minutes. Once toasted, top with ricotta, figs and pistachios. Drizzle with a good dose of balsamic glaze and serve.

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