Bruschetta with Tapenade and Ricotta

By chris5863

Sur La Table cooking class we attended

Ingredients

• For the Tapenade
• 1 C dried figs, stemmed and chopped
• 1/3 C water
• 1/3 C kalamata olives pitted
• 1 T capers, rinced well and drained
• 5 T EVOO
• 1 T balsamic vinegar
• S & P
• 1 1/2 t minced thyme
• For Bruschetta
• 8 1/2 thick slices cibatta bread
• S & P
• 1/2 C fresh ricotta
• 1/4 C fresh basil leaves cut into ribbons

Preparation

Step 1

Tapenade
In a heavey sauce pan set over medium high heat, add the gigs and water, cook until the liquid evaporates and figs are soft, about 7 minutes. Transfer to a small bowl and cool slightly.

In the bowl of a food processor fitted with a metal blade, add the figs, olives and capers. Pulse the processor a few times until the mixture is choped. Drizzle in 2 T of EVOO and balsamic vinegar to form a paste. Transfer the mixure to a medium bowl, add the thyme and taste and adjust the seasonings.

Brushetta
Preheat oven to 375

Arrange bread on a sheet pan, using a silicone pastry brush, brush tops with 2 T EVOO and season lightly with S&P. Bake until toasted about 5-8 minutes.

Serve 1 T ricotta on each toast and top with a generoud T of the tapenade. Garnish with basil and a drizzle of the remaining EVOO.