Crostini With Gorgonzola, Caramelized Onions, And Fig Jam

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

The Gorgonzola is great with the jam, but feta or any other soft, pungent cheese will work.

Ingredients

• 1 cup dried Black Mission figs (about 6 ounces)
• 1 teaspoon lemon juice
• 2 cups water
• 2 tablespoons maple syrup
• Dash of salt
• Cooking spray
• 2 cups vertically sliced yellow onion
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/2 cup water (optional)
• 1/2 cup (4 ounces) Gorgonzola cheese, softened
• 24 (1-inch-thick) slices diagonally cut French bread baguette, toasted (about 12 ounces)
• 1 teaspoon fresh thyme leaves

Directions

1. To prepare jam, remove stems from figs.
2. Place figs and juice in a food processor; process until figs are coarsely chopped.
3. Place fig mixture, 2 cups water, syrup, and dash of salt in a medium saucepan; bring to a boil.
4. Reduce heat, and simmer 25 minutes or until thick.
5. Cool completely.
6. To prepare onions, heat a large nonstick skillet coated with cooking spray over medium heat.
7. Add onion, vinegar, 1/2 teaspoon thyme, and 1/4 teaspoon salt; cover and cook 5 minutes.
8. Uncover and cook 20 minutes or until onion is deep golden brown, stirring occasionally.
9. While onion cooks, add 1/2 cup water, 1/4 cup at a time, as needed to keep onion from sticking to pan.
10. Spread 1 teaspoon cheese over each baguette slice.
11. Top each slice with about 1 teaspoon onion mixture and 1 teaspoon jam.
12. Sprinkle evenly with thyme leaves.

Yield: 12 servings (serving size: 2 crostini)