Here is one that I am dying to try, and from one of my fave foodie mags, Cooking Light (photo just above):
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.
Yield12 servings (serving size: 2 crostini)
- 1 cup dried Black Mission figs (about 6 ounces)
- 1 teaspoon lemon juice
- 2 cups water
- 2 tablespoons maple syrup
- Dash of salt
- Cooking spray
- 2 cups vertically sliced yellow onion
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon chopped fresh thyme
- 1/4 teaspoon salt
- 1/2 cup water (optional)
- 1/2 cup (4 ounces) Gorgonzola cheese, softened
- 24 (1-inch-thick) slices diagonally cut French bread baguette, toasted (about 12 ounces)
- 1 teaspoon fresh thyme leaves
PreparationTo 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.
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.
- Calories: 106 (29% from fat)
- Fat: 3.4g (sat 1.9g,mono 0.9g,poly 0.3g)
- Protein: 2.9g
- Carbohydrate: 16.3g
- Fiber: 2.4g
- Cholesterol: 8mg
- Iron: 0.6mg
- Sodium: 82mg
- Calcium: 85mg
Cooking Light, SEPTEMBER 2003