Caramelized Onion Crostini with Fig Jam and Blue Cheese
This sweet and savory crostini with caramelized onion, fig jam, and blue cheese is easy to make, full of flavor, and a festive party bite.
- 1 large vidalia onion ,(about 12 oz), peeled, halved, and thinly sliced
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- 2 teaspoons balsamic vinegar
- 1 baguette , sliced into ¼-inch rounds
- ⅓ cup fig preserves
- 1 baguette
- ¼ cup blue cheese crumbles
- 2 sprigs fresh rosemary , torn or roughly chopped
- freshly ground black pepper , for serving
- Caramelize your onion. Add the olive oil to a large cast iron or heavy bottomed skillet over medium high heat. Add the onions and sprinkle with the kosher salt. Cook the onions for 5 minutes or until they start to soften, stirring so they don't crisp or brown in spots. Reduce the heat to medium-low, cover with a lid, and continue to cook for about 1 hour, stirring the onions every 10-15 minutes or so.
- The onions will reduce and become more golden and jammy as they cook, giving off a rich nutty aroma. If the onions look like they're beginning to burn or crisp, stir in a splash of water or broth and scrape the caramelized fond from the bottom of the pan for the onions to absorb.
- Add the balsamic vinegar in the last 10 minutes of cooking then remove from the heat.
- Preheat oven to 400°F. Arrange the baguette slices on a sheet pan lined with parchment paper or foil.
- Spread 1-2 teaspoons of fig jam on each baguette round, then top with a pile of caramelized onion and a chunks of blue cheese. Place in the oven to toast for about 4-5 minutes. Remove from the oven and top with fresh rosemary and a couple of grinds of black pepper.
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