Fig and Onion Bruschetta

Ingredients

  • 2 tablespoons chopped fresh oregano
  • ¼ cup grated Parmesan cheese
  • 8 1-inch-thick slices ciabatta bread (about 4 ½ x 2 inches)
  • Coarse kosher salt
  • 1 teaspoon heavy whipping cream
  • 1 tablespoon extra-virgin olive oil plus additional for drizzling
  • 1 cup fresh ricotta cheese
  • + 13 more ingredients
    • Coarse kosher salt
    • ½ teaspoon sugar
    • 2 tablespoons red wine vinegar
    • 1 medium red onion, halved through core, cut lengthwise into ½-inch-thick strips
    • 1 ½ teaspoons extra-virgin olive oil
    • 1 ½ teaspoons butter
    • 1 teaspoon red wine vinegar
    • 1/8 teaspoon coarse kosher salt
    • 1 small bay leaf
    • 2 tablespoons sugar
    • ¾ cup dry red wine
    • 1 cup boiling water
    • ½ cup dried black Mission figs, stemmed, halved

1. For 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 occasiona...

View full recipe at SpringPad

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