Bruschette con fichi caramellati, peperoncino e bacon 
Bruschetta with Caramelized Figs, Chili, and Bacon
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.
Bruschetta with Caramelized Figs, Chili, and Bacon
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.
Cooking Instructions
- 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.
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