I had leftover fig and pine nut puree from the Dolce Pesca recipe on this site. Since I happened to have ricotta in the house, this was a perfect way to use it up. I did half with the puree and half with diced figs. On all of them, instead of just putting "a few ribbons" of basil, I covered the whole piece of bread with basil, which I think added a lot of flavor. The ones with the puree had more flavor, held the vinegar better, and you could put a lot more topping than with the diced figs. The diced fig ones were noticeably less flavorful, probably because they didn't hold as much vinegar. If I make this again, I will do the puree, and add the vinegar to the puree instead of drizzling.
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I had leftover fig and pine nut puree from the Dolce Pesca recipe on this site. Since I...