Crostini With Gorgonzola, Caramelized Onions, and Fig Jam |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Cooking Light 2003. Ingredients:
1 cup dried black figs (about 6 ounces) |
1 teaspoon lemon juice |
2 cups water |
2 tablespoons maple syrup |
1 dash salt |
cooking spray |
2 cups vertically sliced yellow onions |
1 teaspoon balsamic vinegar |
1/2 teaspoon chopped fresh thyme |
1/4 teaspoon salt |
1/2 cup water (optional) |
1/2 cup gorgonzola, softened |
1 loaf french baguette, toasted and sliced |
1 teaspoon fresh thyme leave |
Directions:
1. To prepare jam, remove stems from figs. Place figs and juice in a food processor; process until figs are coarsely chopped.
2. Place fig mixture, 2 cups water, syrup, and dash of salt in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until thick. Cool completely.
3. To prepare onions, heat a large nonstick skillet coated with cooking spray over medium heat.
4. Add onion, vinegar, 1/2 teaspoon thyme, and 1/4 teaspoon salt; cover and cook 5 minutes. Uncover and cook 20 minutes or until onion is deep golden brown, stirring occasionally.
5. While onion cooks, add 1/2 cup water, 1/4 cup at a time, to keep onion from sticking to pan.
6. Spread 1 teaspoon cheese over each baguette slice. Top each slice with about 1 teaspoon onion mixture and 1 teaspoon jam. Sprinkle evenly with thyme leaves.
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