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Crostini with Gorgonzola, Caramelized Onions and Fig Jam

 

 

Wonderful fall appetizer
 

 

 

JAM:

 

1 cup 

 

dried Black Mission figs (about 6 ounces)

 

1 tsp 

 

fresh lemon juice

 

2 cups 

 

water

 

2 Tbs 

 

maple syrup

 

dash of 

 

salt
 

 

 

 

ONIONS:

 

2 cups 

 

vertically sliced yellow onion

 

1 tsp 

 

balsamic vinegar

 

½ tsp 

 

chopped fresh thyme

 

¼ tsp 

 

salt

 

½ cup 

 

water (optional)
 

 

 

 

REMAINING INGRED.

 

½ cup 

 

(4 ounces) Gorgonzola cheese, softened

 

24 1-inch-thick 

 

slices diagonally cut French bread baguette, toasted (about 12 ounces)

 

1 tsp 

 

fresh thyme leaves

 

 

1

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 of 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.

2

To prepare onions: Heat a large nonstick skillet coated with cooking spray over medium heat. Add onion, vinegar, ½ tsp. thyme, and ¼ tsp. salt; cover and cook 5 minutes. Uncover and cook 20 minutes or until onion is deep golden brown, stirring occasionally. While onion cooks, add ½ cup water, ¼ cup at a time, to keep onion from sticking to pan.

3

To assemble: Spread 1 tsp. cheese over each baguette slice. Top each slice with about 1 tsp. onion mixture and 1 tsp. jam. Sprinkle evenly with thyme leaves.

 

Servings: 12

Yield: 24 crostini

 

 Nutrition Facts

 

 

 

 

 

 

Amount Per Serving

 

 

 

Calories

 

169.32

 

Calories From Fat (21%)

 

34.81

 

 

 

% Daily Value

Total Fat 4.11g

 

6%

 

Saturated Fat 2.25g

 

11%

 

Cholesterol 8.44mg

 

3%

 

Sodium 383.74mg

 

16%

 

Potassium 165.83mg

 

5%

 

Carbohydrates 29.27g

 

10%

 

Dietary Fiber 2.54g

 

10%

 

Sugar 9.16g

 

 

 

Sugar Alcohols 0.00g

 

 

 

Net Carbohydrates 26.73g

 

 

 

Protein 5.41g

 

11%

 


WW Points 3

 

 

 

 

 Cooking Tips

*Also good using fresh figs.

*Feta may be substituted for gorgonzola.

 

 Recipe Source
Cooking Light

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