Fig and onion bruschetta

22
Ingredients

1h
Prep Time

30m
Cook Time

1h 30m
Ready In

Recipe: #44012

January 06, 2025

Categories: Cheese, Figs, Appetizers Onions, Oven Bake, Hot Appetizers, more

recipe by:
ellie

"Recipe source: Bon Appetit (January 2009)."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (131.5 g)
Calories 182.5
Total Fat - 7.4 g
Saturated Fat - 2.8 g
Cholesterol - 10 mg
Sodium - 300.4 mg
Total Carbohydrate - 21.5 g
Dietary Fiber - 1.8 g
Sugars - 9 g
Protein - 7.1 g
Calcium - 198.1 mg
Iron - 1 mg
Vitamin C - 1.5 mg
Thiamin - 0.1 mg

Step 1

To prepare the figs: in a bowl add figs and then pour 1 cup boiling water over them and let soak for 45 minutes.

Step 2

Drain figs. In a small saucepan place the drained figs along with the wine and the next 3 ingredients (-salt) and bring to a boil. Reduce to medium heat and let simmer for 20 minutes stirring occasionally or until figs are tender and the liquid is syrupy. Stir in vinegar and cook another minute. Remove pan from heat and let cool.

Step 3

To prepare the onions: in a skillet over medium high heat melt the butter with the oil. Stir in onions and saute for 3-5 minutes, stirring occasionally. Reduce heat to low and add the vinegar and sugar and then sprinkle the salt and salt and pepper over everything and continue to cook stirring for another minute. Remove from heat and let cool. ***Figs and onion may be made 2 hours ahead and let stand at room temperature.

Step 4

To prepare the ricotta: in a bowl whisk together the ricotta, 1 tablespoon oil and the cream until fluffy. Season with salt and pepper.

Step 5

Prepare the broiler. Drizzle the ciabatta with olive oil and sprinkle with salt and pepper. Broil bread on both sides until toasted and transfer to serving dish.

Step 6

Spread 2 tablespoons of the ricotta mixture on each bread slice. Spoon the figs (with some syrup) over the ricotta and top with the onion mixture. Sprinkle with parmesan and oregano.