this is an end-of-the-summer tartine

*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
Serves 1

Ingredients:
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 (it's best with some milk tea in the morning or some red wine in the afternoon or champagne if it's brunch-time), put on some Beach Boys, and think about California.