Bruschetta with Caramelized Figs, Chili, and Bacon

Name: Bruschetta with Caramelized Figs, Chili, and Bacon
Total time: 1200 s
Yield: Serves 6 servings
Ingredients: 10 small ripe figs (or 6 large black figs), halved lengthwise; 1/3 cup ricotta cheese (about 90 grams); 6 crispbread slices (such as Wasa), halved; Chopped chives, to taste; 6 slices bacon, cut in half; 3 tablespoons maple syrup; 2 tablespoons sherry vinegar or red wine vinegar; 1/2 teaspoon chili powder

Ale_Dietro le Quinty @aledietrolequinty

Provincia di Milano

Fig season is ending, so I have to take advantage of the last baskets at the supermarket to satisfy my craving for this sweet and juicy fruit! I found this recipe in the French magazine Bon Appetit and couldn't resist! Compared to the original, I added crispbread, ricotta, and chopped chives.

Ale_Dietro le Quinty @aledietrolequinty

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Ingredients

20 minutes

Serves 6 servings

10small ripe figs (or 6 large black figs), halved lengthwise
1/3 cupricotta cheese (about 90 grams)
6crispbread slices (such as Wasa), halved
Chopped chives, to taste
6 slicesbacon, cut in half
3 tablespoonsmaple syrup
2 tablespoonssherry vinegar or red wine vinegar
1/2 teaspoonchili powder

Saved

Steps

20 minutes

1

In a nonstick skillet, cook the bacon without any added fat until crispy. When done, place it on paper towels to drain.
2

Pour off all but 2 tablespoons of the bacon fat from the skillet. Add the maple syrup, stirring well to combine. Heat over medium-high. Place the figs in the skillet, cut side down. Cook, swirling the liquid occasionally, until the figs are slightly soft and caramelized, about 5 minutes.
3

Take the halved crispbread slices and spread a generous layer of ricotta on each. Top with the figs, cut side up, bacon, and chopped chives.
4

Return the skillet to medium heat, add the vinegar, and stir. Bring to a boil and cook, stirring constantly, until it becomes a syrup, about 1 minute. Drizzle the syrup over the figs and sprinkle with chili powder.