Fig And Onion Bruschetta
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Grated Parmesan Cheese1 cup
Water (boiling)3 cup
Red Wine (dry)1 tsp
Sugar1 small
Bay Leaf2 tbsps
Red Wine Vinegar1.5 tsps
Butter1 cup
Ricotta Cheese (fresh)1 tsp
Heavy Whipping Cream2 tbsps
Oregano (chopped fresh)Directions:
1
For figs: Place figs in small bowl
2
Pour 1 cup boiling water over; let soak 45 minutes
3
Drain figs; place in small saucepan
4
Add wine and next 3 ingredients; bring to boil, stirring to dissolve sugar
5
Reduce heat to medium
6
Simmer until figs are tender and liquid is syrupy, stirring occasionally, about 20 minutes
7
Add vinegar; cook 1 minute longer
8
Remove pan from heat; cool
9
Place figs in small bowl
10
Pour 1 cup boiling water over; let soak 45 minutes
11
Drain figs; place in small saucepan
12
Add wine and next 3 ingredients; bring to boil, stirring to dissolve sugar
13
Reduce heat to medium
14
Simmer until figs are tender and liquid is syrupy, stirring occasionally, about 20 minutes
15
Add vinegar; cook 1 minute longer
16
Remove pan from heat; cool
17
For onion: Melt butter with oil in medium skillet over medium-high heat
18
Add onion; sauté until beginning to soften and brown, stirring occasionally, about 4 minutes
19
Reduce heat to low; add vinegar and sugar, then sprinkle with coarse salt and pepper
20
Stir until vinegar has almost evaporated, about 1 minute
21
Cool
22
DO AHEAD: Figs and onion mixture can be made 2 hours ahead
23
Let stand at room temperature
24
Melt butter with oil in medium skillet over medium-high heat
25
Add onion; sauté until beginning to soften and brown, stirring occasionally, about 4 minutes
26
Reduce heat to low; add vinegar and sugar, then sprinkle with coarse salt and pepper
27
Stir until vinegar has almost evaporated, about 1 minute
28
Cool
29
DO AHEAD: Figs and onion mixture can be made 2 hours ahead
30
Let stand at room temperature
31
For ricotta: Whisk ricotta, 1 tablespoon oil, and cream in medium bowl until fluffy
32
Season with coarse salt and pepper
33
Preheat broiler
34
Drizzle ciabatta with some olive oil and sprinkle with coarse salt and pepper
35
Broil bread on both sides until toasted
36
Transfer to serving plate
37
Spread 2 tablespoons ricotta mixture on each bread slice
38
Spoon glazed figs with some of syrup over; top with onion mixture
39
Sprinkle with Parmesan and oregano
40
Drizzle with oil and serve immediately
41
Whisk ricotta, 1 tablespoon oil, and cream in medium bowl until fluffy
42
Season with coarse salt and pepper
43
Preheat broiler
44
Drizzle ciabatta with some olive oil and sprinkle with coarse salt and pepper
45
Broil bread on both sides until toasted
46
Transfer to serving plate
47
Spread 2 tablespoons ricotta mixture on each bread slice
48
Spoon glazed figs with some of syrup over; top with onion mixture
49
Sprinkle with Parmesan and oregano
50
Drizzle with oil and serve immediately