Crostini of Caramelized Onions, Dolce Latte Gorgonzola and Fig Jam

Tasty homemade fig jam forms the base of this attractive appetizer.

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preparation Time
0 mins

cook Time
0 mins


134 per serving


  • 1 Black Mission figs, stems removed and cut into quarter-inch dice (can substitute 1 cup dried figs)
  • 2 tablespoons pure maple syrup
  • 1/4 cup water, (if using dried figs, use a half cup)
  • 1/2 teaspoons lemon juice
  • 1 teaspoons kosher salt
  • 1 tablespoons extra virgin olive oil
  • 2 medium yellow onions, peeled and thinly sliced lengthwise
  • 1/2 teaspoons sugar
  • 1/2 teaspoons salt
  • 1/2 teaspoons fresh thyme leaves, minced
  • 1 sweet baguette, sliced diagonally about a quarter-inch thick
  • 6 ounces Dolce Latte Gorgonzola, room temperature (can substitute Camembert)



Heat 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 a quarter cup of water. Cool slightly in the refrigerator. (Can be made a 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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