sandwiches, burgers & pizzasvegetarian

Tarragon has a distinctively strong licorice flavor. If you’d like something a little milder, use fresh basil intead.

pita with figs, caramelized onions, and ricotta

start to finish: 30 minutes

makes: 4 open-face sandwiches

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 large sweet onion, such as Vidalia or Maui, halved lengthwise and thinly sliced
• 1 teaspoon sugar
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 tablespoon balsamic vinegar
• ½ cup part-skim ricotta cheese
• 1 tablespoon snipped fresh tarragon
• 2 whole wheat pita bread rounds
• 6 to 8 fresh figs, quartered
• ¼ cup chopped walnuts, toasted* (optional)
• ¼ cup honey

1 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 brown bits from the bottom of the skillet. Remove from heat.

 

2 In a small bowl stir together ricotta cheese and tarragon; set aside.

 

3 Cut pita bread rounds in half crosswise; wrap in microwave-safe paper towels. Microwave on 100 percent power (high) for 10 to 20 seconds or just until warm.

 

4 Divide ricotta mixture among pita halves, spreading evenly. Layer with caramelized onions, figs, and, if desired, walnuts. Drizzle with honey.

nutrition facts per open-face sandwich: 318 cal., 10 g total fat (4 g sat. fat), 17 mg chol., 383 mg sodium, 55 g carb., 5 g fiber, 8 g pro.

*tip: To toast nuts, spread them in a shallow baking pan. Bake in a 350°F oven for 5 to 10 minutes or until light brown, shaking pan once or twice. Watch carefully so the nuts don’t burn.

make-ahead directions: Prepare caramelized onions and combine ricotta and tarragon. Cover and chill for up to 24 hours. Reheat caramelized onions in the microwave on 100 percent power (high) for 1 minute.