Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
12 servings (serving size: 2 crostini)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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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