CARAMELIZED ONION AND FIG BRUSCHETTA
Steps:
- 1. Preheat oven to 425. Ligthly brush both sides of bread slices with olive oil. Place bread slices on a baking sheet. Bake for 7-9 min. or until bread is crisp and lightly browned, turning once. 2. For caramelized onion; in a small skillet, melt butter. Add onion. Cook, uncovered, over med-low heat for 10-15 min. or until onion is tender and golden brown, stirring occasionally. Remove pan from heat. Stir in prosciutto. 3. To assemble, spread fig preserves on toasted bread slices; top with onion mixture and taleggio cheese. Return bread slices to the baking sheet. Bake about 3 min. or until bruschetta is heated through and cheese is softened. Serve warm or cool. 4. Make-Ahead Tip: Prepare and bake bread slices as directed; cool. Store in airtight container at room temperature for up to 24 hours. Prepare caramelized onion as directed; cool. Cover and chill for up to 24 hours. Assemble and bake the bruschetta as directed.
FIG AND ONION BRUSCHETTA
Provided by Andrew Carmellini
Categories Onion Appetizer Vegetarian High Fiber Oscars Dinner Ricotta Fig Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 23
Steps:
- 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 occasionally, about 20 minutes. Add vinegar; cook 1 minute longer. Remove pan from heat; cool.
- For onion:
- 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.
- For ricotta:
- 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.
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