Best 2 Fig And Onion Bruschetta Recipes

Fig and onion bruschetta is a classic appetizer or light meal that showcases the flavors of ripe figs, sweet caramelized onions, and fresh herbs. This easy-to-make dish is perfect for any occasion, from casual gatherings to elegant dinner parties. Bruschetta is a versatile dish that can be customized to your liking, with endless variations on toppings and accompaniments. Whether you prefer a simple combination of figs, onions, and balsamic vinegar, or a more robust version with goat cheese, prosciutto, or arugula, there's a fig and onion bruschetta recipe out there to suit your taste. So gather your ingredients, fire up the grill or oven, and get ready to enjoy this delicious and visually stunning dish.

Here are our top 2 tried and tested recipes!

CARAMELIZED ONION AND FIG BRUSCHETTA

CARAMELIZED ONION AND FIG BRUSCHETTA image

Categories Appetizer

Yield 12 servings

Number Of Ingredients 7

Ingredients

12 bias-cut slices (about 1/2" thick) baguette-style French bread
1 T. olive oil
1 T. butter
1 C. thinly sliced onion
1 oz. thinly sliced prosciutto, chopped
2-3 T. fig preserves
2-3 oz. sliced taleggio cheese

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

Fig and Onion Bruschetta image

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

Ingredients

Figs:
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
Onion:
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
Ricotta:
1 cup fresh ricotta cheese
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

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.

Tips:

Choose ripe, juicy figs for the best flavor.
Use a variety of onions, such as red, yellow, and white, for a more complex flavor.
Slice the onions thinly so they caramelize quickly.
Don't overcrowd the pan when cooking the onions. This will prevent them from caramelizing properly.
Be patient when caramelizing the onions. It takes time to develop their full flavor.
Top the bruschetta with fresh herbs, such as basil, oregano, or thyme, for extra flavor.
Serve the bruschetta immediately while the bread is still crispy.

Conclusion:

Fig and onion bruschetta is a delicious and easy-to-make appetizer that is perfect for any occasion. It is a great way to enjoy the fresh flavors of figs and onions, and it is sure to impress your guests. With just a few simple ingredients, you can create a dish that is both flavorful and visually appealing. So next time you are looking for a quick and easy appetizer, give fig and onion bruschetta a try. You won't be disappointed!