Le Pain Quotidien

On a recent trip to New York. I ventured to Le Pain Quotidien. Raw wood, organic food, and communal tables characterize the atmosphere of the newest addition to organic-chic fare. It was casual, bright, and an excellent spot for people watching.

The bakery has an incredible assortment of fresh baked organic breads, pastries, coffees and jams, and table service is provided to those in search of a larger bite.

I ordered the Ricotta Fig Tartine and was pleased that we received the recipe below with our check. The combination of flavors was simple yet elegant.


Ricotta Fig Tartine (Courtesy of Le Pain Quotidien)

1/3 c Ricotta cheese
1 slice buttered le pain quotidien organic whole wheat bread
2 tsp le pain quotidien organic honey
1/4 plum tomato, diced
3 figs, cut into quarters
3 cracks fresh pepper

For garnish:3 radish slices 3 cucumber slices 1 tomato wedge 1 cantaloupe wedge 3 mesclin leaves1 parsley sprig Spread the ricotta cheese on a slice of buttered whole wheat bread. Run a fork through the ricotta, forming ridges. Drizzle honey over the ricotta before sprinkling with the diced tomatoes and the fig pieces. Finish the three cracks of black pepper. Cut into five equal triangles and plate. Add garnish.

Be creative with different variations of this open faced creation.