Tasty homemade fig jam forms the base of this attractive appetizer.
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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.
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.
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® www.PartiesThatCook.com