Ginger Ricotta Naan Toasts with Balsamic Figs & Lentils

Directions

1. PREHEAT the oven to 350°F (180°C).
2. LIGHTLY brush the naan flatbreads with canola oil and season with salt and pepper. Cut each naan into 8 pieces. Place the pieces onto a tray and bake in the oven for 8-10 minutes, or until the pieces are lightly toasted. Remove from the oven and place on a cooling rack and reserve.
3. BRING 2 cups (500 mL) of water to a boil. Pour over the dried figs and allow them to soften for 5 minutes. Drain the water completely and chop the softened figs into small pieces and set aside.
4. MELT the butter in a medium pan, add the shallots and sauté until soft. Add the chopped figs, pepper, and thyme. Sauté until lightly golden, then deglaze with balsamic vinegar and simmer until reduced. Add the cooked lentils and heat through.
5. COMBINE the ricotta cheese in a small bowl with thyme and ginger, then season with salt.
6. ASSEMBLE: lay a dollop of the ricotta mixture on top of each piece of naan, spreading the mixture out so that it nearly touches the edges. Lay a few leaves of arugula on top of the ricotta. Add a spoonful of the lentil and fig mixture and garnish each piece with fresh thyme leaves. Serve immediately.