Fig Ricotta And Honey Open Face Sandwiches Recipes
FIG, RICOTTA, AND HONEY OPEN-FACE SANDWICHES
The fixings for these hearty open-face sandwiches are easy to transport -- making this simple recipe perfect for a picnic.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- Spread the ricotta over each bread slice. Sprinkle each with thyme, and season with salt and pepper. Arrange figs on top, dividing evenly among the slices. Drizzle honey over the figs, and serve immediately.
FIGS WITH RICOTTA, PISTACHIO, AND HONEY
Steps:
- Toast the pistachios in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool. Chop coarsely.
- Cut each fig in half crosswise and place the fig pieces on a serving dish, cut side up. Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put 1/2 teaspoon of the ricotta cheese onto each piece of fig and top with a pistachio. Drizzle with honey and serve.
PEACH, TOMATO, AND RICOTTA SANDWICH
Thanks to a slathering of delicate ricotta, this sandwich is able to balance both salty and sweet flavors.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1
Number Of Ingredients 8
Steps:
- Spread ricotta on bread and top with tomato, peach, and onion. Sprinkle with salt and drizzle with oil. Top with basil.
BROILED RIPE FIGS WITH WARM RICOTTA AND HONEY
Yield serves 2
Number Of Ingredients 5
Steps:
- Preheat the broiler, setting the rack as high as possible.
- In a small bowl, combine the ricotta, honey, and salt.
- Sprinkle the sugar on a small plate and dip each fig half, cut side down, into it, coating the entire surface with a thin, even layer. Place the figs, sugar side up, on a baking sheet and place it under the broiler. Broil for 4 to 6 minutes, or until all the sugar is completely melted and dark brown. Watch closely!
- Serve with the ricotta mixture and an additional drizzle of honey
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Cuisine AmericanTotal Time 35 minsCategory Appetizers/SnacksCalories 271 per serving
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- Remove the stems from the figs and cut the figs into quarters. Place the figs on one side of a 10-inch by 15-inch sheet pan. Drizzle the melted butter on top and toss to evenly coat the figs with the butter.
- Place the slices of bread on the other half of the baking sheet and generously brush with olive oil. Sprinkle some sea salt over everything and bake for 15 minutes, until the figs are soft but not mushy and the bread is toasted (remember to flip the toast over halfway through the cooking time).
- While the figs are roasting, combine the ricotta cheese and 1 teaspoon of olive oil. Season lightly with sea salt.
FIG, RICOTTA, AND HONEY OPEN-FACE SANDWICHES
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