Fig And Onion Bruschetta Recipe

Name: Fig And Onion Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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

Servings: persons

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
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

1
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.
2
Melt butter with oil in medium skillet over medium-high heat. Add onion; saute 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:
3
Let stand at room temperature.
4
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.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup dried black Mission figs, stemmed, halved, 1 cup boiling water, 3/4 cup dry red wine, 2 tablespoons sugar, and more.

Yes, Fig And Onion Bruschetta falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fig And Onion Bruschetta

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