Figs Ingredients
½ cup dries black Mission figs, stemmed, halved
1 cup boiling water
3/4 cup dry red wine
2 tablespoons sugar
1 small bay leaf
1/8 teaspoon kosher salt
1 teaspoon red wine vinegar

Fig Instructions
Place figs in a small bowl. Pour 1 cup hot boiling water and let soak 45 minutes. Drain figs and place in small saucepan. Add wine, sugar, bay leaf and salt. Bring to boil, stirring to dissolve sugar. Reduce heat to medium. Simmer until figs are tender and liquid is syrupy, stirring occasionally, about 20 minutes. Add vinegar and cook 1 minute longer. Remove pan from heat and let cool.

Onion Ingredients
1½ teaspoons butter
1½ teaspoons extra virgin olive oil
1 medium red onion, halved through core, cut lengthwise into ½-inch-thick strips
2 tablespoons red wine vinegar
½ teaspoon sugar

Onion Instructions
Melt butter with oil in medium skillet over medium-high heat. Add onion and sauté until beginning to soften and brown, stirring occasionally, about 4 minutes. Reduce heat to low; add vinegar and sugar, then season with salt and pepper. Stir until vinegar has almost evaporated, about 1 minute. Cool. Figs and onion mixture can be made 2 hours ahead. Let stand at room temperature.

Ricotta Cheese Ingredients
8 cups whole milk
2 cups buttermilk

Ricotta Cheese Instructions
Stack 4 large squares of cheesecloth in a colander, leaving hangover. Combine milk and buttermilk in a heavy large pot. Attach candy thermometer to side of pot. Place pot over high heat. Stir almost constantly as mixture heats and curds (small clumps) begin to form. When thermometer registers 175°F-180°F curds will separate from whey (liquid) and float to top. Turn off heat. Using large slotted spoon or skimmer, transfer curds to prepared colander. Gather cheesecloth around ricotta. Press gently, releasing some liquid (don't press out too much liquid or cheese may be dry). Return ball of cheese to colander and let rest 20 minutes. Transfer ricotta to medium bowl. Sprinkle lightly with salt and mix gently. Cover and chill until cold, about 2 hours. Makes about 1 2/3 cups.

Ricotta Ingredients
1 cup fresh ricotta cheese
1 tablespoon extra virgin olive oil
1 teaspoon heavy whipping cream
10 thick slices ciabatta bread
¼ cup grated Parmesan cheese
1 teaspoon dried oregano

Ricotta Instructions
Whisk ricotta, olive oil and cream in medium bowl until fluffy. Season with salt and pepper.
Preheat broiler. Drizzle ciabatta with some olive oil and sprinkle with salt and pepper. Broil bread on both sides until toasted. Transfer to serving plate.
Spread 2 tablespoons ricotta mixture on each bread slice. Spoon glazed figs with some syrup over; top with onion mixture. Sprinkle with Parmesan and oregano. Drizzle with olive oil and serve immediately.

Makes 5 servings