Dawn's Fig Crostini
From luisascatering 13 years agoIngredients
- fig topping: shopping list
- 1 c. dried black mission figs (6 oz) shopping list
- 1 t. lemon juice shopping list
- 2 c. water shopping list
- 2 T. maple syrup shopping list
- dash of salt shopping list
- onions: shopping list
- olive oil shopping list
- 2 c. vertically sliced yellow onions shopping list
- 2 T. chocolate balsamic vinegar shopping list
- 1 t. chopped fresh thyme shopping list
- 1/4 t. salt shopping list
- remaining ingredients: shopping list
- 1/2 c. (4 oz) gorgonzola cheese, softened (or brie) shopping list
- 24 (1 inch thick) slices diagonally cut French bread baguette, brushed with olive oil + toasted (12 oz) shopping list
- 1 t. fresh thyme leaves shopping list
How to make it
- preparation:
- to prepare fig topping, remove stems from figs. place fig and juice in food processor; process until figs are coarsely chopped. Place fig mixture, 2 c. 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.
- To prepare onions, heat a large nonstick skillet coated with cooking spray or oil over medium heat. Add onion, vinegar, 1/2 t. thyme, and 1/4 t. salt; cover and cook 5 minutes. Uncover and cook 20 minutes or until onion is deep golden brown, stirring occasionally.
- Spread 1 t. cheese over each baguette slice. Top each slice with about 1 t. jam + 1 t. onions. Sprinkle evenly with thyme leaves.
- *The changes I made were: I didn't use the food processor to chop the figs, just chopped them coarsely by hand. I used about 1 c. onion instead of 2 c. because I used mini baguettes for an appetizer size. I used brie cheese (because it's what I had on hand, and I accidently grabbed gorgonzola cheese instead of goat cheese-shoot!). I adjusted the amounts of everything on the bread because they were smaller. i also topped the cheese with a little bit of store bought fig jam, but next time i'd prolly skip it!
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