- Kitchen Knife (for chopping figs, onions, garlic)
- Cutting Board (safe surface for chopping vegetables and fruits)
- Baking Sheet with Silpat (non-stick mat for cooking bruschetta)
- Mandoline Slicer (precision slicing of figs and onions)
- Fine Cheese Grater (for additional ingredient preparation if needed)
- Mixing Bowl (mixing topping components like onions and figs with other ingredients)
- Serving Platter (optional, for presenting individual servings of bruschetta)
- Spoon or Spatula Set (for spreading the bruschetta mixture onto bread slices)
- Bread Knife (or a serrated butter knife for cutting crusty bread without squashing it)
- Cooktop Grill or Oven-Safe Tray (optional, for grilling bruschetta directly on burners or broiling in an oven)
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
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
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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