Sometimes, when searching for recipes, I come across something I didn't even know I needed...until the moment I see it. This recipe was an instant winner in my eyes. Toasty bread, creamy ricotta, and sweet fig jam and caramelized onions--love obsess over?
I won't drone on and one about this recipe because, really, I can't say much more than to repeat over and over how tasty and perfect it was. I have only two quick words of advice. One, make sure you use very good quality ricotta and fig jam--it will really matter here. I like Stonewall Kitchen's Fig & Walnut Butter. And two, don't rush the onions. Let them truly caramelize, low and slow. That's where the magic is.
Ricotta, Fig, and Caramelized Onion Brushetta
adapted from Love & Lemons
Ingredients:
For the onions:
1 TBSP olive oil
1 TBSP butter
1 yellow onion, sliced thin
1/8 tsp. sea salt, plus more to taste
1 tsp. balsamic vinegar
1 tsp. honey or agave syrup
pepper, to taste
For the brushetta:
1 loaf crusty bread, such as a baguette or ciabatta
1 TBSP olive oil (or oil from a mister)
8 oz. ricotta cheese (part-skim is fine)
fig jam, amount to taste
1 TBSP fresh thyme leaves
zest of half a lemon
pinch sea salt
Directions:
1. Over medium low heat, warm oil and butter together in a medium saucepan. Add onions and salt and sauté for 15 minutes, stirring occasionally, until onions begin to turn golden brown. Add balsamic vinegar and honey or agave and continue cooking, stirring occasionally, until golden brown, 10 minutes more. If onions stick to pan, deglaze with a bit of water or more balsamic. Taste and adjust seasonings.
2. Meanwhile, slice bread and brush or spray with oil then gril or toast. Set aside to cool just slightly.
3. Top each slice of bread with approximately 1 TBSP ricotta and desired amounts of fig jam and caramelized onions. Garnish with thyme, lemon zest, and an additional sprinkle of salt. Serve immediately.
Yields: 6-8 servings, as an appetizer
I won't drone on and one about this recipe because, really, I can't say much more than to repeat over and over how tasty and perfect it was. I have only two quick words of advice. One, make sure you use very good quality ricotta and fig jam--it will really matter here. I like Stonewall Kitchen's Fig & Walnut Butter. And two, don't rush the onions. Let them truly caramelize, low and slow. That's where the magic is.
Ricotta, Fig, and Caramelized Onion Brushetta
adapted from Love & Lemons
Ingredients:
For the onions:
1 TBSP olive oil
1 TBSP butter
1 yellow onion, sliced thin
1/8 tsp. sea salt, plus more to taste
1 tsp. balsamic vinegar
1 tsp. honey or agave syrup
pepper, to taste
For the brushetta:
1 loaf crusty bread, such as a baguette or ciabatta
1 TBSP olive oil (or oil from a mister)
8 oz. ricotta cheese (part-skim is fine)
fig jam, amount to taste
1 TBSP fresh thyme leaves
zest of half a lemon
pinch sea salt
Directions:
1. Over medium low heat, warm oil and butter together in a medium saucepan. Add onions and salt and sauté for 15 minutes, stirring occasionally, until onions begin to turn golden brown. Add balsamic vinegar and honey or agave and continue cooking, stirring occasionally, until golden brown, 10 minutes more. If onions stick to pan, deglaze with a bit of water or more balsamic. Taste and adjust seasonings.
2. Meanwhile, slice bread and brush or spray with oil then gril or toast. Set aside to cool just slightly.
3. Top each slice of bread with approximately 1 TBSP ricotta and desired amounts of fig jam and caramelized onions. Garnish with thyme, lemon zest, and an additional sprinkle of salt. Serve immediately.
Yields: 6-8 servings, as an appetizer