Fig, Onion, and Panela Bruschetta

Adapted from Bon Appétit "Fig and Onion Bruschetta" by Andrew Carmellini

Serves 12

Fig preparation:

1/2 c figs (about 3), stemmed, halved

3/4 c red wine

2 TBSP sugar

1 small bay leaf

1/8 tsp salt

1 tsp red wine vinegar

Combine figs, red wine, sugar, bay leaf, and salt in a small saucepan. Bring to a boil, stirring to dissolve sugar. Reduce to medium heat and simmer until figs are tender and liquid is syrupy (about 15 minutes). Add vinegar and cook one minute. Remove from heat and cool.

Onion preparation:

1 1/2 tsp butter

1 1/2 tsp olive oil

1 medium red onion, halved and cut lengthwise into 1/2-inch strips

2 TBSP red wine vinegar

1/2 tsp sugar

salt and pepper

Melt butter with oil in skillet over medium-high heat. Add onion and sauté until softens and browns (about 4 minutes). Reduce heat to low. Add vinegar and sugar, and sprinkle with salt and pepper. Stir until vinegar has evaporated. Cool.

Panela preparation:

1 c panela, crumbled

1 TBSP olive oil

1 tsp heavy whipping cream or milk (optional)

salt and pepper

Mix panela, oil and cream together until fluffy. Season with salt and pepper.

Ciabatta preparation:

2 Ciabatta loaves

olive oil

salt and pepper

Halve bread lengthwise and cut each half into three to make 12 pieces. Drizzle bread with olive oil and spring with salt and pepper. Broil both sides until each side is toasted.

Final preparation:

Spread 2 TBSP cheese mixture on each bread slice. Spoon figs with some syrup over. Top with onion mixture. Sprinkle with parmesan cheese and oregano, and drizzle with olive oil (optional).