Crostini with Gorgonzola, Caramelized Onions, and Fig Jam

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.

Yield: 12 servings (serving size: 2 crostini)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 106
  • Calories from fat: 29%
  • Fat: 3.4g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.9g
  • Carbohydrate: 16.3g
  • Fiber: 2.4g
  • Cholesterol: 8mg
  • Iron: 0.6mg
  • Sodium: 82mg
  • Calcium: 85mg

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

Preparation

  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.
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