Fig Ricotta Bruschetta

Ricotta spread:
1 cup fresh ricotta cheese
1 tbsp olive oil
1 tsp heavy whipping cream
kosher salt and black pepper to taste

Fig spread:
1/2 cup dried figs, halved and stemmed
1 cup boiling water
3/4 cup dry red wine
2 tbsp sugar
1 bay leaf
1/8 tsp kosher salt
1 tsp red wine vinegar

Onion spread:
1 1/2 tsp butter
1 1/2 tsp olive oil
1 medium red onion, cut into slivers
1/2 tsp sugar
2 tbsp red wine vinegar
kosher salt and pepper to taste

Bruschetta:
8 one-inch-thick ciabatta bread slices
olive oil to coat bread
garnish with grated Parmesan cheese (optional)
garnish with chopped fresh oregano (optional)

Prepare ricotta spread: In a bowl, Whisk ricotta cheese, the olive oil, and whipping cream together in a bowl until light and fluffy. Season with salt and pepper; set aside.

Prepare fig spread: Put figs in a heat-resistant bowl and pour the boiled water into the bowl and let stand for 45 minutes.
Drain figs and place in a saucepan with the wine, sugar, bay leaf, and kosher salt over medium heat, stirring and bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes or until figs are tender and liquid turns to syrup. Add vinegar and cook for one minute longer. Remove from heat and let cool; set aside.

Prepare onion spread: Put butter and olive oil in a skillet on medium heat and stir until butter is melted. Add onions, stir and sauté about 4 minutes until just soft and starting to brown.
Reduce heat to low, add sugar and vinegar, and sprinkle with salt and pepper. Stir and simmer for 1 minute, until vinegar has almost evaporated. Cool to room temperature; set aside.

Prepare bruschetta: Preheat broiler, adjust height to about 6 inches, and get out broiler pan or cooking sheet.
Brush ciabatta bread with a little olive oil on both sides and put on broiler pan.
Broil bread slices on both sides until lightly toasted.

To assemble:
Spread 2 tablespoons of ricotta mixture on each bread slice, then spoon glazed figs along with some of the syrup over the bread. Top with onion mixture. Add a little Parmesan cheese and oregano to the top of each serving if desired.
Drizzle with a little more oil and serve immediately.
Makes 8 servings.

Vegan Cornbread

Ingredients:
1 ½ cups soy milk (unsweetened)
1 cup unbleached all-purpose pastry flour
1 ½ tbsp white wine vinegar
1 cup cornmeal
2 tbsp honey
3/4 tsp salt
1 tsp baking powder
½ tsp baking soda
2 tbsp vegetable oil

Instructions:
Preheat oven to 425°Fahrenheit and lightly grease a 9″ square baking dish.

In a small bowl, combine vinegar and soy milk and allow to sit for a few minutes.

Meanwhile, sift flour into a medium-size mixing bowl and add the rest of the dry ingredients. Add the soy milk/vinegar mixture and the oil and combine until just blended.

Spoon the dough into the baking dish and bake in the oven for about 30 minutes or until cooked through.

Serve with soup!

Pumpkin Cornmeal Bread

1 cup pumpkin puree (unsweetened)
1 1/2 tsp salt
1 Tbsp sugar
1 tsp baking soda
2 cups cornmeal
1 egg, beaten slightly
1 1/2 cup buttermilk
2 Tbsp butter (melted)

Preheat oven to 375 degrees and spray 9 inch cake pan or cast iron skillet with non-stick oil.
Put pumpkin and dry ingredients in big bowl and mix until combined.
Add beaten egg and buttermilk, stirring to combine.
Add melted butter and stir.
Bake in preheated oven at 375 degrees for 30 to 35 minutes or until browned around the edges.

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