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Ingredients
Balsamic Figs
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1 pound fresh Black Mission figs (stemmed and halved lengthwise)
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2 tablespoons extra-virgin olive oil (plus more for brushing)
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6 basil leaves (thinly sliced)
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2 tablespoons balsamic vinegar
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Kosher salt
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Pepper
Olive Tapenade
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¾ pound kalamata olives (pitted and coarsely chopped)
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1 cup extra-virgin olive oil
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¼ cup parsley (minced)
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2 tablespoons basil (minced)
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2 tablespoons oregano (minced)
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2 tablespoons lemon juice (freshly squeezed)
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Kosher salt
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Pepper
Dried Fruit Compote
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1 cup dry white wine
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¾ cup sugar
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½ cup water
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½ cup golden raisins
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½ cup tart dried cherries
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½ cup dried apricots (sliced)
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½ cup dried figs (stemmed and quartered)
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2 sprigs thyme
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2 ¾ pounds Homemade Ricotta or 2 3/4 store-bought fresh ricotta, for serving
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Toasted baguette slices (for serving)
Directions
Prepare the Balsamic Figs
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Light a grill or preheat a grill pan. Lightly brush the cut sides of the figs with olive oil and grill until lightly browned and warm, about 2 minutes. Transfer the figs to a bowl and top with the basil, balsamic vinegar and the 2 tablespoons of olive oil. Season with salt and pepper. Toss to coat and let stand for 20 minutes.
Make the Tapenade
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In a medium bowl, combine all of the ingredients through the balsamic vinegar, then season with salt and pepper; let stand for 30 minutes.
Make the Compote
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Combine all of the ingredients except the ricotta and bread in a medium saucepan and bring to a boil. Cook over moderately low heat, stirring occasionally, until the liquid is syrupy, about 30 minutes. Transfer to a bowl and let cool for 5 minutes; discard the thyme sprigs.
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Serve the ricotta chilled or at room temperature with toasted baguette slices and the figs, tapenade and compote.
Make Ahead
The tapenade and fruit compote can be refrigerated separately for 2 weeks. The figs can be refrigerated overnight; bring to room temperature before serving.