Inspiration comes to us in peculiar yet interesting ways sometimes, and when we least expect it. For Lou it was a jumbo jar of fig jam which he saw in his friend Sarah’s kitchen. This particularly large vat of jam is what drove Lou to Costco for a jar of his own, which then spurred the idea for a sweet and savory fig and ricotta dessert empanada. This simple yet ingenious idea came from a jar of jam.
So when Lou messaged me that he’d like some empanada advice, I recalled the delectable appetizer I made in Portugal with similar ingredients. A toasted baguette with a smear of mild goat cheese, a few slices of fresh figs, drizzled with honey and topped with sugared almonds. And so, to Lou’s ricotta and fig filling, after baking, I suggested a drizzle of honey, a sprinkling of sugared almonds and a tinge of chopped fresh oregano for a savory finishing touch.
I paid a home visit to Lou’s to test the idea and ended up doing all the filling and crimping myself. I’m quite sure that Lou’s Saturday evening guests will be wowed by this creation and grateful for Lou’s friendship. As for me? I’m just the kitchen wench!
Fig & Ricotta Empanadas
A sweet and savory fig and ricotta dessert empanada. This simple yet ingenious idea came from a jar of jam.
- 1 1/4 cup fig jam
- 15 ounces ricotta cheese whole milk
- 1 whole egg
- 5 tbsp almonds chopped
- 2 tbsp honey good quality
- 2 sprigs fresh rosemary chopped
- 20 ea empanada wrappers for baking
- 2 tbsp sugar for sprinkling
- 1 egg white with a touch of water mixed