Fig, Caramelized Onion & Gorgonzola Crostini

Cheryl DeQuattro

By
@CherDe

A friend gave me this recipe about 10 years ago. I tweaked it a little. It's always a hit when I make it for special occasions and parties. I always double and sometimes triple the recipe depending on how many guests. Also, I make the fig jam ahead of time and sometimes caramelize the onions the day before. That's a real time saver.


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Comments:

Serves:

12

Prep:

1 Hr

Cook:

1 Hr

Method:

Stove Top

Ingredients

JAM

1 c
black mission figs
1 tsp
lemon juice, fresh
2 c
water
2 Tbsp
maple syrup
1 dash(es)
salt

ONIONS

2 c
sliced onions
1 tsp
balsamic vinegar
1/2 tsp
fresh thyme, chopped
1/4 tsp
salt
2 Tbsp
butter
1 Tbsp
olive oil

REMAINING INGREDIENTS

1/2 c
(4 ounces) gorgonzola cheese. feta or any other soft pungent cheese can be substituded
24 lb
diagonally cut french or ciabatta bread, toasted
1 tsp
chopped fresh parsley

Directions Step-By-Step

1
To make jam, remove stems from figs and put in food processor along with the lemon juice and coarsely chop. Put the fig mixture, 2 cups of water, syrup and salt in a medium sauce pan and bring to a boil. Reduce heat and simmer 25 minutes or until thick. This can be done ahead of time or the day before. Cool completely.
2
Heat a large skillet with 2 tablespoons of butter and 1 tablespoon of olive oil, Add onions, vinegar, thyme and 1/2 teaspoon of salt. Cover and cook for 5 minutes. Remove cover and cook 25 minutes more or until onions are golden brown stirring occasionally. While onions cook, add 1/2 cup of water a little at a time as needed to keep onions from sticking to the pan.
3
Spread 1 teaspoon of Gorgonzola over each slice of toasted bread. Top each with 1 teaspoon of caramelized onions and 1 teaspoon of fig jam.
4
Sprinkle each with the chopped parsley. Can be placed in a warm oven till ready to serve.

About this Recipe

Course/Dish: Cheese Appetizers, Spreads
Main Ingredient: Fruit
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Heirloom