Black Mission Fig Jam:
1 pint Black Mission figs, stems removed and cut into 1/4" dice (can substitute 1 cup dried figs)
2 Tablespoons pure maple syrup
1/4 cup water (or if using dried, then use 1/2 cup)
1/2 teaspoon lemon juice
Pinch of kosher salt
1 Tablespoon extra virgin olive oil
2 medium yellow onions, peeled and sliced thinly, lengthwise
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon minced fresh thyme leaves
1 sweet baguette, sliced diagonally about 1/4" thick
6 ounces Dolce Latte Gorgonzola, at room temperature (can substitute Camembert)
Fresh thyme sprigs for garnish
Preheat the oven to 350°F.
Make Fig Jam: In a 2-quart saucepan, combine the figs, maple syrup, and water. Bring to a boil over medium heat, stirring occasionally, until thick, 10 minutes. Mash the figs with a potato masher or meat pounder. Test for jam-like consistency by spooning a little onto a chilled saucer, then returning the saucer to the freezer for a few minutes to cool. It should firm to a jam consistency. Add lemon juice and salt.
Caramelize Onions: Heat olive oil in 10-inch skillet over moderate heat. Add onions, sugar, salt, and thyme. Cook, stirring occasionally, until onions are a caramel color and soft, about 20 minutes. If the pan gets too dry as the onions are cooking, add 1/4 cup of water. Cool slightly in the refrigerator. (Can be made one day ahead.)
Toast Bread Slices: Spread the bread on a baking sheet; toast until lightly brown and crunchy, 10 minutes.
Assemble Crostini: Spread bread with 2 teaspoons of Gorgonzola. Spoon caramelized onions, then a dollop of fig jam on each crostini. Garnish with a thyme leaf. Arrange on a platter and serve.
Recipe created by Parties That Cook®
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