Fig Bruschetta

Fig Bruschetta

Yield 3-4 servings
Total time 45 minutes

The addition of the fig compote on the bruschetta adds another layer of wonderful fig flavor and texture. But if you don't have time to make the fig compote, plenty of fresh, sweet figs on top will be equally delicious.

Ingredients:
For the roasted fig puree recipe:
1/2 pound (225g) ripe figs
2 Tablespoons (30ml) balsamic vinegar, divided
1 Tablespoon (15g) brown sugar 

For the Fig Bruschetta assembly!
Crusty bread loaf or baguette, 
     sliced thin or grilled (optional)
Olive Oil for brushing the bread, if you are serving it 
     grilled
5-6 ripe figs, quartered
1 cup Ricotta Cheese
1/4 cup chopped pecans
Fresh thyme leaves

Directions:
Roasted fig puree directions
Preheat the oven to 400°F.
Slice the tough stems off of the figs then slice the figs into quarters. Place the figs in a baking dish and toss with one Tablespoon of balsamic vinegar and brown sugar. 

Cover the baking dish with foil and roast for 15-20 minutes or until the figs are soft.

When cool enough to handle, puree the figs in a food processor or blender with the remaining tablespoon of balsamic vinegar (feel free to add more balsamic to taste). Put puree in a bowl and place in fridge to cool until ready to use

Bruschetta directions:
If you are grilling the bread: heat the grill and lightly brush each sides of sliced bread with olive oil. Grill each side of the bread till crisp.
Spread ricotta cheese over each slice of bread.
Top each bread slice with fig puree, pecans, fresh figs and fresh thyme leaves.

Serve on a platter or wood cutting board as the perfect appetizer.