Photos by Kate LeSueur
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.
Share this Post
Author