Torn Figs with Ricotta, Prosciutto, Pistachio and Lemon

You're about to be the MVP of summer get togethers with this appetizer that

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could not be easier but is utterly delicious. It was born out of a fortuitous blend of last minute urgency and ingredient serendipity. There I was, staring at a pint of figs I impulse bought a few days before, some ricotta that needed to be used up, and the clock…..I was supposed to be at my parents’ house in exactly 1 hour, and I was still in sweats. They were having a get together and I was in charge of bringing the appetizer, and since I am a chef, I have never been afforded the socially acceptable luxury of just being able to grab that frozen shrimp cocktail ring thingy from the grocery store enroute to a party like everyone else in the free world. *sigh.

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So, I needed to get creative, and quick. I didn’t have time to make anything that required a long baking time or a fussy assembly. A scoopable, layered dip of sorts was in order, especially because I also had half a baguette that needed to be used up. To get started, I decided to soak the figs in a mixture of sherry, honey and balsamic vinegar, and I left those to soak while I got myself presentable. When I returned, I tossed the figs onto my grill pan along with the sliced baguette, while I simultaneously reduced the figs' soaking liquid by half. I spread the ricotta onto my platter in generous, cavernous whisps.

Slicing the figs didn’t seem right, as they were soft from being grilled, yet too large to be served whole, so rustically tearing them into pieces over the ricotta seemed perfectly fitting for this casual appetizer. I did the same with the prosciutto, tearing into delicate ribbons and draping it over the figs. I drizzled the reduced cooking liquid over the figs and prosciutto and sprinkled a generous pinch of flakey salt over everything. A shower of lemon zest was next to add brightness, followed by the chopped pistachios for crunch and plenty of torn basil.

Torn Figs with Ricotta, Prosciutto, Pistachio and Lemon

I needed to taste it of course, so I scooped some of everything up with a grilled baguette slice, and, truth be told, it’s a miracle this dish made it to my parents’ house at all - I was tempted to devour the whole platter standing over my kitchen counter. Everyone at the get together demanded the recipe, which at that moment, didn’t exist as I arbitrarily threw it all together. But I was more than happy to perfect it and share it with you all at The Kitchen Counter. So here it is: my new go-to summer appetizer, and I hope it becomes one of yours too.