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For caramelized onions, in a large skillet heat butter and oil over medium-low heat. Add onion, cook, covered, for 13 to 15 minutes or until onion is tender, stirring occasionally. Uncover. Stir in sugar, salt and pepper. Cook and stir over medium-high heat for 3 to 5 minutes or until golden brown. Add balsamic vinegar, stirring to scrape up any browned bits from the bottom of the skillet. Remove from heat.
In a small bowl, stir together ricotta cheese and tarragon; set aside. Cut pita bread rounds in half crosswise; wrap in microwave-safe paper towels. Microwave on High for 10 to 20 seconds or just until warm.
Divide ricotta mixture among pita halves, spreading evenly. Layer with caramelized onions, figs and, if desired, walnuts. Drizzle with honey.