Crostini with Gorgonzola, Caramelized Onions and Fig Jam

Crostini with Gorgonzola, Caramelized Onions and Fig Spread

Crostini with Gorgonzola, Caramelized Onions and Fig Jam
Crostini with Gorgonzola, Caramelized Onions and Fig Spread

While this is a great dish for a party, I have been known to make this recipe just for myself. The fig spread and onions keep well in the refrigerator, so you can make crostini for a snack throughout the week. And then you can use any extra onions, figs and gorgonzola to create a pretty fantastic grilled cheese.

Crostini with Gorgonzola, Caramelized Onions and Fig Spread (Slightly modified from this Cooking Light recipe)

Ingredients

Fig Spread:

  • 1 cup dried Black Mission figs
  • 1 teaspoon fresh lemon juice
  • 2 cups water
  • 2 tablespoons maple or agave syrup
  • Dash of salt

Onions:

  • 1 tablespoon olive oil
  • 1 large yellow onion thinly sliced (about two cups)
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/2 cup water (optional)

Remaining ingredients:

  • 1/2 cup Gorgonzola cheese
  • 24 slices diagonally cut French bread baguette, toasted
  • 1 teaspoon fresh thyme leaves

To prepare jam, cut stems from figs. Finely dice the figs and toss with lemon juice. (I’m not fancy enough to have a food processor, but if you have one, you can process the figs and lemon until figs are coarsely chopped). Place fig mixture, 2 cups water, syrup, and dash of salt in a medium saucepan; bring to a boil. Reduce heat, and simmer 30 minutes or until thick. Add more salt if necessary. Cool completely.

To prepare onions, heat a large nonstick skillet coated with olive oil over medium heat. Add onions, vinegar, 1/2 teaspoon thyme, and 1/4 teaspoon salt; cover and cook 5 minutes. Uncover and cook 25 minutes or until onions are deep golden brown, stirring occasionally. While the onions cook, you can add 1/2 cup water, 1/4 cup at a time, to keep the onions from sticking to pan.

To make the crostini, spread figs over each toasted baguette slice. Top each slice with gorgonzola and the onion mixture. Sprinkle evenly with thyme leaves. In the picture above, I put the fig spread on top of the crostini. Fun fact: it is much easier to eat the crostini when the fig spread is on the bottom.

Tips: You can make the fig spread and caramelized onions ahead of time. When you are ready to used the fig spread and onions, take them out of the fridge, bring to room temperature and prepare crostini.

To cut down on prep time, you can use store bought fig jam. This fig spread is always my favorite.

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