I think this year was the first time I stopped by the farmer’s market, saw figs and actually wanted to buy them. I know, I know. It seems crazy that something so sweet, delicious, and versatile wouldn’t have made it onto my shopping list before, but I just didn’t know how to eat them. Growing up in the generation of the fig newton (which, if I’m being totally honest, was never my treat of choice as a child), I always thought of them as something to be eaten only inside of a bar or cookie, never raw and fresh like they are in this delicious recipe from Contigo Catering. Thankfully, my mind and my taste buds have been swayed to the fig-lover side and now I cannot get enough of nature’s fall candy.
When I saw this recipe from Contigo Catering, I knew it was exactly what I want to contribute to every party and get-together for the rest of the season. With the holiday season in full-swing, I think this appetizer will be the perfect way to change-up your typical cheese, cracker and fruit platter. The dish combines mascarpone and ricotta cheese with figs and almonds on top of homemade lavash bread, and then gets a healthy drizzle of balsamic reduction over top. Talk about delectable! Make this for any dinner party in the coming months and your guests will surely be wishing for a return invitation.
See Contigo Catering’s Zucchini with Roasted Tomatoes and Arugula recipe here and their Deviled Eggs with Brisket and Herbs recipe here.
Photos by Kate LeSueur
Figs on Lavash
Serves 24
Fig, Ricotta, & Almond Flatbread
Categories
Ingredients
- 1 Qt Balsamic Vinegar
- 1 1/2 cups all purpose flour + extra for dusting
- 1 teaspoon white sugar
- 1 teaspoon salt
- 2/3 cup water
- 1 egg white
- 2 tablespoons butter, melted
- 2 egg whites, beaten
- 2 tablespoons sesame seeds
- 1/2 cup ricotta cheese
- 1/2 cup mascarpone cheese
- 1/8 cup chives, chopped
- salt and pepper, to taste
- 1/8 cup sliced almonds, toasted
- 12 fresh figs, halved
- Almond oil, for drizzling
Instructions
- Reduce balsamic: In a large saucepan, add the balsamic and bring to a boil on a stove. Once boiling turn the heat to low and simmer until the vinegar is syrupy, about 30 minutes. Chill and reserve.
- Prepare the lavash: Pre-heat oven to 400 degrees.
- In a large bowl, stir together the flour, sugar & salt. Add water, 1 egg white and melted butter. Mix to a stiff dough and knead the dough with your hands until smooth. On a floured surface, roll the dough out paper thin. Turn a baking sheet upside down. Lay the dough over the tray, brush the dough with the beaten egg whites and sprinkle with the sesame seeds. Bake in the oven for 10 -12 minutes. Let cool and reserve.
- Make the cheese mixture: In a mixing bowl, add the ricotta, mascarpone and chives. Season with salt, as desired. Mix together with a spoon or a whisk until smooth.
- Assemble. Break the lavash into 24 bite sized pieces. Spread some of the cheese mixture onto each piece of lavash, add the almonds, top with a fig and drizzle with reduced balsamic & almond oil.
