Fig and Onion Bruschette
(Fichi e Cipolla Bruschette)
Ingredients:
For the Figs:
1/2 cup dried black figs, stemmed, halved
1 cup boiling water
3/4 cup dry red wine
2 tablespoons sugar
1 small bay leaf
1/8 teaspoon coarse salt
1 teaspoon red wine vinegar
For the Onions:
1 and 1/2 teaspoons butter
1 and 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 salt
For the Ricotta Cheese:
1 cup fresh ricotta cheese
1 tablespoon extra-virgin olive oil plus additional for drizzling
1 teaspoon heavy whipping cream
Coarse salt
Eight 1-inch thick slices ciabatta bread (about 4 and 1/2 x 2 inches)
1/4 cup grated Parmigiano cheese
2 tablespoons chopped fresh oregano
Directions:
Prepare the Figs:
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.
Prepare the Onions:
Melt butter with olive 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.
Prepare the Ricotta Cheese:
Whisk ricotta, 1 tablespoon olive 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 cheese mixture on each bread slice.
Spoon glazed figs with some of syrup over; top with onion mixture.
Sprinkle with Parmigiano cheese and oregano.
Drizzle with olive oil and serve immediately. Makes 8.