Caramelized Onion & Fig Ricotta Crostini

Servings: 16+

For the Caramelized Onions:

• 1 large Yellow Onion, thinly sliced
• 3 tbsp. Organic Valley Unsalted Butter

For the Crostini:

• 1 large Artisanal Baguette, cut into ¾” slices
• 2 tbsp. Olive Oil
• 1 cup Organic Valley Ricotta
• Zest of 1 Lemon
• Salt & Black Pepper, to taste
• 5-6 Fresh Figs, thinly sliced
• ¼ cup Honey, or substitute with hot honey

For the Caramelized Onions:

1. In a large skillet over medium-high heat, add 3 tablespoons butter.
2. Once melted, add the thinly sliced onions. Season with the salt and black pepper.
3. Cover and cook for 5-6 minutes, until softened.
4. Stir the onions as you add ¼ cup water to de-glaze the pan. Reduce heat to medium and continue the cooking process until the onions are deeply caramelized, about 10-15 more minutes.  

For the Crostini:

1. In the meantime, turn your oven on to BROIL.
2. Slice the baguette into ½” slices. Place on a parchment paper lined sheet pan and generously drizzle with olive oil. Broil for 1-2 minutes, flip the bread slices, and broil another 1-2 minutes, until golden.
3. In a bowl, combine the ricotta and lemon zest. Mix well. Season with salt and black pepper to taste.
4. To Assemble: Add a generous slather of the lemon ricotta to each crostini, then the caramelized onions, sliced figs, and a drizzle of honey. Enjoy!
5. (Optional: Garnish with fresh herbs like thyme, basil, or rosemary.)