Fig and Onion Bruschetta
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- 1/2 cup dried black Mission figs, stemmed, halved
- 1/8 teaspoon coarse kosher salt
- 1 teaspoon red wine vinegar
- 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 cup fresh ricotta cheese
- 1 tablespoon extra-virgin olive oil plus additional for drizzling
- 1 teaspoon heavy whipping cream
- 8 1-inch-thick slices ciabatta bread (about 4 1/2x2 inches)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh oregano
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.
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.
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.