Ingredients
Lemon-Herb Ricotta
- 1 1/2 cups ricotta cheese (whole milk for best results)
- 1/4 cup fresh herbs (such as basil, parsley, and chives), finely chopped
- Zest of 1 lemon
- Salt and freshly ground black pepper, to taste
Caramelized Onions
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and freshly ground black pepper, to taste
For Assembly
- 1 package (about 30) frozen mini phyllo pastry cups
- Fig jam
- Fresh herbs, for garnish
- Flaky sea salt, for finishing
Instructions
Make the Lemon-Herb Ricotta
- In a medium bowl, combine the ricotta cheese, finely chopped fresh herbs, lemon zest, and a generous pinch each of salt and black pepper. Stir until everything is evenly mixed — the ricotta should be flecked with green herbs and smell bright and citrusy. Taste and adjust the seasoning. Cover and refrigerate until ready to assemble. This can be made up to 2 days ahead.
Caramelize the Onions
- Heat the olive oil and butter in a large skillet over medium-low heat until the butter melts and starts to foam. Add the thinly sliced onions and a pinch of salt, then stir to coat them in the fat. Let them cook, stirring every 3 to 5 minutes, for 30 to 40 minutes. Watch them slowly transform from sharp and pungent to soft, collapsed, and deeply golden — they should smell sweet and buttery and look the color of dark honey when they are done. Season with salt and pepper to taste. Set aside to cool slightly. The onions can also be made a day or two ahead and refrigerated.
Assemble and Serve
- Arrange the phyllo pastry cups on a serving platter. Spoon about a teaspoon of the lemon-herb ricotta into each cup, filling them almost to the top — the ricotta should look creamy and bright against the golden phyllo. Top each cup with a small mound of caramelized onions, pressing them gently into the ricotta so they nestle in.
- Finish each cup with a small dollop of fig jam — about half a teaspoon is perfect, just enough to give each bite a burst of fruity sweetness without overwhelming the other flavors. Garnish with a small leaf of fresh herb and a pinch of flaky sea salt. Serve immediately while the phyllo cups are still perfectly crispy and shattery.