Bacon, Fig and Ricotta Tartines
Meet the appetizer that’s easy to make and even easier to devour. Bacon and fresh figs are an irresistibly salty-sweet duo. May we suggest making a double batch? (Your guests will thank you.)
4 ounces thick-cut bacon, thinly sliced
12 thick slices grainy bread
¼ cup maple syrup
10 figs, quartered
2 tablespoons white wine vinegar
1½ cups ricotta cheese
Flaky sea salt and freshly ground black pepper
Smoked paprika, for finishing
Rosemary sprigs, for finishing
1. Heat a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until the bacon is well browned and very crisp, 6 to 7 minutes. Remove the bacon from the pan along with any excess fat, leaving about 1 tablespoon bacon fat in the pan.
2. While the bacon cooks, toast the bread until well browned. Reserve.
3. Add the maple syrup to the pan and stir a few times to combine with the fat. Add the figs to the pan in a single layer and cook until they just begin to soften, about 3 minutes.
4. Deglaze the pan with the white wine vinegar and set aside.
5. Spread 2 tablespoons of the ricotta onto each piece of toasted bread. Divide the figs among the toasts and then sprinkle the bacon on top. Season each tartine with salt, pepper and few pinches of smoked paprika.
6. Garnish with rosemary sprigs. If desired, slice the tartines into bite-size portions. Serve immediately.