Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 5

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.

Gourmet Gatherings
Recipe by Cooking Light September 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
12 servings (serving size: 2 crostini)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

106 calories; calories from fat 29%; fat 3.4g; saturated fat 1.9g; mono fat 0.9g; poly fat 0.3g; protein 2.9g; carbohydrates 16.3g; fiber 2.4g; cholesterol 8mg; iron 0.6mg; sodium 82mg; calcium 85mg.
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