ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crostini with Gorgonzola, Caramelized Onions, and Fig Jam

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.

Ingredients

  • Jam:
  • 1 cup dried Black Mission figs (about 6 ounces)
  • 1 teaspoon lemon juice
  • 2 cups water
  • 2 tablespoons maple syrup
  • Dash of salt
  • Onions:
  • 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

Nutrition 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

How to Make It

  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.

  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.

  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.