Crostini with Gorgonzola, Caramelized Onions, and Fig Jam

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Crostini with Gorgonzola, Caramelized Onions, and Fig JamRecipe
Photography: Becky Luigart-Stayner; Styling: Jan Gautro

This recipe is great with dried figs, sublime with fresh ones. The Gorgonzola is a great combo with the sweet fig jam, but feta or any other soft, pungent cheese will work.

12 servings (serving size: 2 crostini)


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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)
Remaining ingredients:
1/2 cup (4 ounces) Gorgonzola cheese, softened
24 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 12 ounces)
1 teaspoon fresh thyme leaves


To prepare jam, remove stems from figs. Place figs and juice in a food processor; process 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 25 minutes or until thick. Cool completely.

To prepare onions, heat a large nonstick skillet coated with cooking spray over medium heat. 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. While onion cooks, add 1/2 cup water, 1/4 cup at a time, to keep onion from sticking to pan.

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.

Created date

November 2003

Nutritional Information

Calories 106
Caloriesfromfat 29 %
Fat 3.4 g
Satfat 1.9 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 2.9 g
Carbohydrate 16.3 g
Fiber 2.4 g
Cholesterol 8 mg
Iron 0.6 mg
Sodium 82 mg
Calcium 85 mg