Best 2 Fig And Onion Bruschetta Recipes

Indulge in the tantalizing flavors of the Mediterranean with our delightful Fig and Onion Bruschetta. This classic Italian appetizer is elevated with a combination of sweet and savory ingredients that will tantalize your taste buds. Juicy figs, caramelized onions, and tangy goat cheese are harmoniously arranged on crispy bruschetta to create a symphony of textures and flavors. Discover the perfect balance of sweet and savory with our Fig and Prosciutto Bruschetta, where the salty prosciutto complements the sweetness of the figs. Or, embark on a culinary journey with our Fig, Blue Cheese, and Walnut Bruschetta, where the creamy blue cheese and crunchy walnuts add a touch of sophistication to the classic recipe. Whichever variation you choose, our Fig Bruschetta recipes offer a delightful symphony of flavors that will impress your guests and leave them craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMELIZED ONION AND FIG BRUSCHETTA

CARAMELIZED ONION AND FIG BRUSCHETTA image

Categories Appetizer

Yield 12 servings

Number Of Ingredients 7

Ingredients

12 bias-cut slices (about 1/2" thick) baguette-style French bread
1 T. olive oil
1 T. butter
1 C. thinly sliced onion
1 oz. thinly sliced prosciutto, chopped
2-3 T. fig preserves
2-3 oz. sliced taleggio cheese

Steps:

1. Preheat oven to 425. Ligthly brush both sides of bread slices with olive oil. Place bread slices on a baking sheet. Bake for 7-9 min. or until bread is crisp and lightly browned, turning once. 2. For caramelized onion; in a small skillet, melt butter. Add onion. Cook, uncovered, over med-low heat for 10-15 min. or until onion is tender and golden brown, stirring occasionally. Remove pan from heat. Stir in prosciutto. 3. To assemble, spread fig preserves on toasted bread slices; top with onion mixture and taleggio cheese. Return bread slices to the baking sheet. Bake about 3 min. or until bruschetta is heated through and cheese is softened. Serve warm or cool. 4. Make-Ahead Tip: Prepare and bake bread slices as directed; cool. Store in airtight container at room temperature for up to 24 hours. Prepare caramelized onion as directed; cool. Cover and chill for up to 24 hours. Assemble and bake the bruschetta as directed.

FIG AND ONION BRUSCHETTA

Fig and Onion Bruschetta image

Provided by Andrew Carmellini

Categories Onion Appetizer Vegetarian High Fiber Oscars Dinner Ricotta Fig Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8

Number Of Ingredients 23

Ingredients

Figs:
1/2 cup dried black Mission figs, stemmed, halved
1 cup boiling water
3/4 cup dry red wine
2 tablespoons sugar
1 small bay leaf
1/8 teaspoon coarse kosher salt
1 teaspoon red wine vinegar
Onion:
1 1/2 teaspoons butter
1 1/2 teaspoons extra-virgin olive oil
1 medium red onion, halved through core, cut lengthwise into 1/2-inch-thick strips
2 tablespoons red wine vinegar
1/2 teaspoon sugar
Coarse kosher salt
Ricotta:
1 cup fresh ricotta cheese
1 tablespoon extra-virgin olive oil plus additional for drizzling
1 teaspoon heavy whipping cream
Coarse kosher salt
8 1-inch-thick slices ciabatta bread (about 4 1/2 x 2 inches)
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano

Steps:

For figs:
Place figs in small bowl. Pour 1 cup boiling water over; let soak 45 minutes. Drain figs; place in small saucepan. Add wine and next 3 ingredients; bring to boil, stirring to dissolve sugar. Reduce heat to medium. Simmer until figs are tender and liquid is syrupy, stirring occasionally, about 20 minutes. Add vinegar; cook 1 minute longer. Remove pan from heat; cool.
For onion:
Melt butter with oil in medium skillet over medium-high heat. Add onion; sauté until beginning to soften and brown, stirring occasionally, about 4 minutes. Reduce heat to low; add vinegar and sugar, then sprinkle with coarse salt and pepper. Stir until vinegar has almost evaporated, about 1 minute. Cool. DO AHEAD: Figs and onion mixture can be made 2 hours ahead. Let stand at room temperature.
For ricotta:
Whisk ricotta, 1 tablespoon oil, and cream in medium bowl until fluffy. Season with coarse salt and pepper. Preheat broiler. Drizzle ciabatta with some olive oil and sprinkle with coarse salt and pepper. Broil bread on both sides until toasted. Transfer to serving plate. Spread 2 tablespoons ricotta mixture on each bread slice. Spoon glazed figs with some of syrup over; top with onion mixture. Sprinkle with Parmesan and oregano. Drizzle with oil and serve immediately.

Tips:

Choose ripe figs: Look for figs that are plump and have a deep purple color. Avoid figs that are green or have bruises.
Use a variety of onions: Red onions, yellow onions, and shallots all work well in this recipe. You can also use a combination of different types of onions.
Slice the onions thinly: This will help them cook evenly and caramelize.
Cook the onions over medium heat: This will allow them to caramelize slowly and develop a deep flavor.
Be patient: It takes time for the onions to caramelize. Don't rush the process or they will burn.
Use a good quality balsamic vinegar: A good balsamic vinegar will add a rich, sweet flavor to the bruschetta.
Serve the bruschetta immediately: The bruschetta is best served immediately after it is made. The bread will get soggy if it sits for too long.

Conclusion:

Fig and onion bruschetta is a delicious and easy-to-make appetizer that is perfect for any occasion. The sweet figs and caramelized onions are a perfect combination, and the balsamic vinegar adds a touch of acidity that balances out the flavors. This recipe is sure to be a hit with your guests!