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Preheat oven to 425
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Arrange fig halves in a baking dish, cut side up
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Drizzle the juice from the orange over the figs and lay the thyme sprigs on top
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Roast the figs for about 15 minutes
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Remove figs from oven and set aside
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Reduce oven temp to 375
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While the figs are roasting caramelize the onions
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Melt the butter and olivie oil in a non-stick skillet over medium-low heat
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Add the sliced onions and stir to coat with the butter and olive oil, cook, stirring occasionally, until soft, caramelized, and brown in color, 20-30 minutes - be careful not to burn them
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Arrange the 4 pieces of bread on a parchment paper lined baking sheet, cut side up
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Divide the ricotta evenly between the 4 pieces of bread, spreading it evenly over each one
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Add 3 pieces of prosciutto to each of the pieces of bread
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Top each with 4 fig halves, then evenly divide the caramelized onions over the figs
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Bake 7-9 minutes
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Top each with 1/4 cup of arugula prior to serving