Fig & Ricotta Toasts with Balsamic Caramelized Onion and Thyme

Gettin' Figgy With It for a family gathering!

INGREDIENTS:
Loaf of fresh ciabatta bread (or baguette, or any crusty bread that you like)
Store bought fig jam, I use this kind.
8 oz. Ricotta (or about 1 tablespoon per piece), the less processed the better, part skim is ok.
1/2 garlic clove
1 tablespoon fresh thyme leaves
zest of half a lemon

Carmelized onions: (you might end up with extra)
2 teaspoons olive oil or butter (or enough to coat the pan)
1 yellow onion, sliced very thin
1 teaspoon balsamic vinegar
1 teaspoon agave syrup or honey or sugar of choice
pinch of salt

serves 6-8

METHOD:
Slice bread into 1 inch thick slices (I also cut each slice in half to make it more finger-food-friendly) and grill or toast in the oven under the broiler until golden brown but still soft on the inside. Slice a clove of garlic in half and rub the grilled bread as it comes off the grill (or out of the oven) while it’s still warm. Let toasts cool for a few minutes to room temperature while you caramelized the onions.

Heat oil or butter in a medium nonstick pain. Add thinly sliced onions and a pinch of salt and saute for a couple of minutes until the onions start to turn translucent. Add balsamic and sugar and cook, stirring occasionally, until golden brown (just barely not burnt), about 5-7 minutes. If onions are sticking to the bottom of the pan, add some water a tablespoon at a time to keep them loose. Remove from the heat and let cool for a few minutes while you start assembling.

Top each piece of bread with about 1 tablespoon of ricotta (depending on the size of your bread), a dollop of fig jam (a teaspoon or 2), a bit of the caramelized onions. Finish with a pinch of grated lemon zest and thyme leaves on each.