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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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recipe from my childhood friend, Dawn, now living in Wisconsin! here is the fig crostini recipe. i have no idea where i got it from! but i made tweaks...i'll give it to you in original form + with tweaks :) Ingredients:
fig topping |
1 c. dried black mission figs (6 oz) |
1 t. lemon juice |
2 c. water |
2 t. maple syrup |
dash of salt |
onions |
olive oil |
2 c. vertically sliced yellow onions |
2 t. chocolate balsamic vinegar |
1 t. chopped fresh thyme |
1/4 t. salt |
remaining ingredients |
1/2 c. (4 oz) gorgonzola cheese, softened (or brie) |
24 (1 inch thick) slices diagonally cut french bread baguette, brushed with olive oil + toasted (12 oz) |
1 t. fresh thyme leaves |
Directions:
1. preparation:
2. to prepare fig topping, remove stems from figs. place fig and juice in food processor; process until figs are coarsely chopped. Place fig mixture, 2 c. 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 or oil over medium heat. Add onion, vinegar, 1/2 t. thyme, and 1/4 t. salt; cover and cook 5 minutes. Uncover and cook 20 minutes or until onion is deep golden brown, stirring occasionally.
4. Spread 1 t. cheese over each baguette slice. Top each slice with about 1 t. jam + 1 t. onions. Sprinkle evenly with thyme leaves.
5. *The changes I made were: I didn't use the food processor to chop the figs, just chopped them coarsely by hand. I used about 1 c. onion instead of 2 c. because I used mini baguettes for an appetizer size. I used brie cheese (because it's what I had on hand, and I accidently grabbed gorgonzola cheese instead of goat cheese-shoot!). I adjusted the amounts of everything on the bread because they were smaller. i also topped the cheese with a little bit of store bought fig jam, but next time i'd prolly skip it!
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