A simple, elegant seasonal snack.
Making a tartine is one of my favorite ways to craft an effortless lunch that looks both lovely and appetizing. Essentially a slice of bread with toppings, tartines have all the satisfying qualities of a sandwich (crusty bread, fillings) but are better looking and often more creative.
This fresh ricotta and fig tartine with honey and prosciutto makes a satisfying lunch or pretty snack, and takes almost no time to assemble. The fresh ricotta is light and creamy, and the salty prosciutto complements the sweetness of the figs and honey.
You may also enjoy: Egg Salad With Fresh Herbs and How to Slice a Loaf of Bread
Figs have two seasons — late spring and early fall — so keep an eye out for these little jewels. Just pop the stems off, and slice each one into quarters or slices. Fig skins are thin and delicate, so take care not to bruise them.
PRO TIP: Figs should be picked ripe. They will not ripen once picked, so make sure the ones you buy are already soft (but not mushy!), and have good color. Store them in a single layer on a plate, refrigerated, making sure they are not being squished or bruised.
Do you like figs? What is your favorite way to eat them? Cheese board? Newtons? Share in the comments, below.
Tartine With Fresh Ricotta, Figs, and Prosciutto
- 8 slices of fresh baguette, cut on the diagonal
- 4 to 6 slices Prosciutto de Parma, torn into ribbons
- 8 ripe figs, stems removed, and sliced or quartered
- 3 tablespoons honey
- 3/4 cup fresh ricotta cheese (maybe a little more if you're a cheese fan)
- fresh-cracked black pepper
- Spread a tablespoon or so of ricotta onto each slice of baguette.
- Layer ribbons of prosciutto and some sliced figs onto each ricotta-topped baguette.
- Drizzle with honey. Add fresh pepper to taste.