Name: Fig and Onion Bruschetta
Yield: makes 8 Servings
Ingredients: 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; 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; 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

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