Fig, Ricotta, & Almond Flatbread

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

1. 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.
2. Prepare the lavash: Pre-heat oven to 400 degrees.
3. 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.
4. 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.
5. 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.