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Crostini with Gorgonzola, Caramelized Onions and Fig Jam

Crostini with Gorgonzola and Figs

I’m discovering that there are many delicious ingredients that pair well with figs.    A previous post mentioned a delivery from the California Fig Advisory Board sharing with me and TeenieCakes.com a sampling of both fresh and dried California figs.    What better way to start off a meal and series than with some tasty small-bites or appetizers?

These crostinis are triple layered with pungent and complimentary sweet flavors. Perfect textured crunch from the crusty crostini, smeared with pungent Gorgonzola, layered with the balsamic vinegared, caramelized onions complimenting the delicately sweet Black Mission figs.     Pair these small-bites with a good red wine and you may forget it’s an appetizer and have to forgo dinner.

Make this in advance so that the fig jam has some time to cool and (although I couldn’t wait that long), the jam takes on a whole different character when its been chilled overnight and then used for these crostini nibbles.     It’s not a deal breaker if its not chilled, but something to consider to save time if you prepare these for a dinner party or want to get a head start on Happy Hour at home!

Teenie Notes

  • I substituted fresh figs for dried.  It takes longer for the jam to thicken up while simmering.
  • The Gorgonzola should be softened to spread, but still chilled to really enjoy it’s pungent flavors.
  • I refrigerated half the fig jam and onion mixture separately and overnight.  It was even more flavorful the next serving.
Crostini with Gorgonzola, Caramelized Onions and Fig Jam
source adapted from Cooking through the Seasons by Cooking Light

Makes 12 servings (of 2 crostinis)

Ingredients

Jam:
1 cup dried Black Mission figs (about 6 ounces) OR 10 fresh Black Mission figs
1 teaspoon lemon juice
2 cups water
2 tablespoons maple syrup
Salt

Onions:
1 teaspoon olive oil
2 cups yellow onion, small cubed
1 teaspoon balsamic vinegar
1/2 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/2 cup water

1/2 cup Gorgonzola cheese, softened
24 (one-inch-thick) diagonally cut slices French bread baguette, toasted
1 teaspoon fresh thyme leaves

Directions

Prepare Jam

Remove stems from figs.

  • If using dried figs: Place figs and lemon juice in a food processor; process until figs are coarsely chopped.  Place fig mixture, water, syrup and dash of salt in a medium saucepan; bring to boil. Reduce heat and simmer about 25 minutes or until thickened.  Cool completely.
  • If using fresh figs: Quarter figs and cut horizontal slices from quarters.   Place figs, lemon juice, water, syrup and dash of salt in a medium saucepan; bring to boil. Reduce heat and simmer about 45 minutes or until thickened.  Cool completely.

Prepare Caramelized Onions

Heat a large nonstick skillet over medium heat.  Add olive oil, onions, vinegar, 1/2 teaspoon thyme and salt; cover and cook for 5 minutes.  Uncover and cook another 20 minutes or until caramelized.  Add water 1/4 cup at a time IF onions begin to overly stick to pan.

Assemble

Spread 1 teaspoon cheese over each baguette slice. Top each slice with about 1 teaspoon onion mixture and 1 teaspoon of the fig jam. Sprinkle with thyme leaves.

More recipes and posts using figs:

Broiled Pancetta Wrapped Figs with Feta Broiled Pancetta Wrapped Figs with Feta
Fettucine with Figs, Brown Butter and Hazelnuts Fettucine with Figs, Brown Butter and Hazelnuts
California Fresh Figs – Delicious Summer Fare Ideas
Disclaimer: The California Fig Advisory Board shared with me and the Teenie Cakes site, California Fresh and Dried Figs. I am under no obligation to write or share specific details about the shipment or their produce/product.

Reader Interactions

Comments

  1. Jaqueline says

    Made these tonight and were AMAZING! Takes a bit of time, but totally worth it. All the flavors go so well together, distinct but complimentary. I was out of balamic vinegar, so I substituded what i had on hand, red wine vinegar and some brown sugar. YUM, will definitely add the the fave recipe roster.

    • Cristina says

      Hi Jaqueline: Mmmm…sounds like a tasty substitution using the red wine vinegar! Thank you for sharing how you liked these crostinis. 😀

  3. The Housewife says

    The crostini would surely be a hit at any party and they look pretty too! I love the flavor combinations that you have going on… bookmarking for my next party!

  4. Juliana says

    WOW, these crostinis look amazing, the combination of flavor with figs and cheese and the caramelized onion must taste SO yummie!

  9. Jean says

    Can’t go wrong with these. I just bookmarked a bruschetta recipe also using figs and I can’t wait to try it. I LOVE gorgonzola with crostini and the fig jam looks divine. Love it!

  12. Winelady Cooks says

    I just love this crostini. All your fig recipes look absolutely delicious. I’m out to the farmers market this weekend and hope I can find some fresh figs to take home.

    Thanks for sharing,
    Joanne

  15. Sara says

    three layers of yummyness! And wonderful pictures I can almost bite them! I never tried the fig jam….i think i don’t want to miss out on that anymore

  18. Marisa Musto @ Cook's Book says

    These crostini are layered with so many delicious flavors. Preparations like this really are my favorite, to make and eat! I will have all of this in mind when making my next crostini. The combination of fig and gorgonzola is such a perfect pair. Very nice work, and great photos too!

  19. Kim - Cook It Allergy Free says

    These look wonderful!! I have a whole basket of organic green figs right now because they looked so amazing at Whole Foods and I could not resist them. I was just looking for a good fig jam recipe to go with the home-made goat cheese I have in the fridge right now! I am so going to make this recipe tomorrow (using my gluten free french bread). Let you know how it turns out!
    I think I’ll see you this weekend at IFBC!

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