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

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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.

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Mohbad Jnr

mohbad.j48@gmail.com

I'm going to make this for my next party.

Kurt Knolle

k@hotmail.com

This looks delicious!

Zion David

david55@hotmail.fr

I can't wait to try this recipe!

max winning

winning.m@gmail.com

Love, love, love this recipe!

Zzero Sufuri

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This recipe is a keeper!

Johnny Paul

johnny_paul@yahoo.com

I've never had fig bruschetta before, but I'll definitely be making it again.

Eddie moses

eddie.m@gmail.com

These were so easy to make and they taste like they came from a restaurant.

Muhammad Fahim

muhammadf@hotmail.com

I'm not a big fan of figs, but I really enjoyed these bruschetta. The flavors are amazing.

Anantha Tanchangya

anantha_t95@aol.com

Definitely a 5-star recipe!

Kaleb Harp

h.kaleb@yahoo.com

Yum!

James James Ademola

a.j15@aol.com

I added some crumbled goat cheese to mine and they were even better!

Yaqoo Ahmad Ahmad

y-a44@hotmail.com

These bruschetta are perfect for a light lunch or appetizer.

Shelley Clagg

shelley@yahoo.com

I love the simplicity of this recipe. It's a great way to use up fresh figs and onions.

Ali Thanks

t_ali@yahoo.com

This was my first time making bruschetta and it turned out great! The instructions were easy to follow and the final product was delicious.

Hasnain rajput

r.hasnain89@yahoo.com

I've made this recipe several times now and it's always a crowd-pleaser. The combination of figs and onions is perfect and the balsamic reduction adds a nice touch.