*I'm saying goodbye to California with this beauty of a tartine. This weekend I am leaving sunny California, with its beautiful people, fresh produce, and lovely weather, and am arriving in Boston just in time for Hurricane Irene. Joy.
*Before the hurricane hits, I'll enjoy the last bits of California - storing up the good vibes so I can bring them over to the east coast with me. I'll certainly need them.
Ricotta, Fig, and Arugula Tartine
1 slice sourdough farm bread
2-4 figs, sliced into rounds*
2-3 Tbsp ricotta cheese or spreadable goat cheese**
1 handful fresh baby arugula
1 tsp honey
cracked black pepper
*If desired, bake sliced figs at 350 degrees fahrenheit for 10 minutes to allow the juices to caramelize. The fig centers will turn yellow and the sugars will seep out. I used a combination of baked figs and caramelized figs.
**I used ricotta cheese because that is what I had on hand, but if I were to make this again, I would definitely use a sharper cheese like goat cheese or labneh for more tang. As such I recommend using a sharper cheese to accent the arugula and figs. Then again, if you like the mellow smoothness of ricotta, use that (I realized that I don't!).
Toast bread. Let cool for 1 minute. Generously spread ricotta cheese on toast. Sprinkle with cracked black pepper. Layer arugula on top, then the sliced figs, and finally drizzle with honey. Eat immediately - best with some milk tea in the morning or some red wine in the afternoon or champagne if it's brunchtime -, put on some Beach Boys, and think about California.