Bruschetta with Drunken Figs and Ricotta
A delicious way to serve dried figs in an appetizer
Ingredients
- 1/2 cup dried figs
- 1 cup dry red wine
- 2 tablespoons granulated sugar
- 1 sprig rosemary
- 1/3 cup pecans
- 1 cup ricotta
- 20 baguette slices
Instructions
- Remove stems from figs, and cut into quarters.
- Combine wine, sugar, and rosemary in a small saucepan over high heat.
- Once boiling, reduce heat to low, and add quartered figs.
- Simmer, uncovered, for 30 minutes, stirring occasionally.
- While figs simmer, preheat the oven to 375.
- Chop pecans roughly, and place on a baking sheet.
- Bake for 6-10 minutes, giving the pan a shake after 4 minutes.
- Transfer pecans to a small serving bowl.
- Place baguette slices in oven, and toast for 5 minutes or until golden brown.
- When figs are done simmering, remove rosemary.
- Transfer all of the figs and some of the liquid to a serving bowl.
- To assemble: top 1 baguette slice with a spoonful of ricotta, a few figs, and a sprinkle of pecans.