The old “use by” date challenge was facing me – again – when I opened the fridge this morning. I don’t know what kind of time warp happens in my refrigerator, because items that I swear I just put in there are suddenly teetering on the edge of badness.
Today’s contestants were a full container of ricotta cheese and half a jar of fig preserves that was opened in August. No mold – check. No bad smells – check.
Time to get busy.
The great thing about ricotta is that it is so versatile. Think outside the lasagna and stuffed shells, and you have options for desserts, apps and dips.
I decided on making a sweetish appetizer that could also make a great brunch dish or dip. You can make it ahead of time and heat or reheat just before serving. This is winning points all around, but the biggest score is its simplicity. We’re quickly approaching the open house/pot luck/drop by season, so why not have a winning recipe in your corner? And don’t worry about those people you know (and we all know them) who hate figs. The preserves add just the right amount of sweetness without making this taste like a Fig Newton.
I stuffed the Ricotta and Fig Dip into mini puff pastry cups, but it would also be great as a dip for gingersnaps, (giving everyone a break from the ubiquitous pumpkin/cream cheese dip). Or you can make a quick brunch dish by baking it inside a puff pastry, with the bacon served on the side.
Ricotta Fig Dip
6 pieces of bacon, cooked crisp and crumbled
16 mini puff pastry shells
1 cup ricotta
1/2 cup fig preserves
juice of half a lemon
1/2 tsp. dried thyme
Preheat the oven to 400 degrees.
In an oven-proof dish, mix the ricotta, preserves, lemon juice and thyme. Cover with lid or foil and place in oven.
Bake the puff pastry shells according to package directions at the same time the dip is cooking.
Remove the shells from the oven, and let the dip bake another 10 minutes.
Take the dip from the oven, remove the lid and let it cool five minutes.
While dip cools, remove the tops from the pastry shells.
Spoon the dip into each shell and top with crumbled bacon. Serve immediately.
To make this dish ahead of time, cook and crumble the bacon and refrigerate. Make the ricotta mixture and refrigerate or freeze it. (If frozen, let it sit at room temperature for 30 minutes before baking). Reheat the bacon in a skillet over low heat.