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Recipes
January 2009

Fig and Onion Bruschetta

By Andrew Carmellini

5.0

(1)

Recipe information

  • Yield

    makes 8 Servings

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 1/2x2 inches)

1

/4 cup grated Parmesan cheese

2

tablespoons chopped fresh oregano

Need to make a substitution?

Preparation

  1. figs

    Step 1

    Place figs in small bowl. Pour 1 cup boiling water over; let soak 45 minutes.

    Step 2

    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.

  2. onion

    Step 3

    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.

  3. ricotta

    Step 4

    Whisk ricotta, 1 tablespoon oil, and cream in medium bowl until fluffy. Season with coarse salt and pepper.

    Step 5

    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.

    Step 6

    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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