To prepare jam, place fig pieces in work bowl of food processor. Process until coarsely chopped. Place chopped figs, lemon juice, honey and salt in a saucepan. Bring to a boil. Reduce heat and simmer 25 minutes, stirring occasionally, until thick. Cool completely.
To prepare onions, heat oil in a large skillet over med/low heat. Add onions and cook, stirring occasionally until onions are a deep golden brown. Add vinegar, thyme, and salt. Cool to room temperature.
To assemble crostini, lightly brush baguette slices with olive oil. Toast in a 375F oven until crisp. spread each piece with 1 teaspoon Gorgonzola and 1 teaspoon fig jam, then top with a teaspoon of onions. sprinkle with thyme leaves and drizzle with balsamic glace.
Makes 24 pieces. Unused fig jam can be refrigerated for up to one week.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (28g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 21 (24%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 3.5mg||1 %|
|Sodium 230.5mg||8 %|
|Potassium 40.6mg||1 %|
|Total Carbohydrate 13g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 12.4g|
|Protein 3.5g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 86
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