Sweet Onion, Fig and Goat Cheese Bruschetta

By Realtychick

Ingredients

• 1 large or 2 medium baguettes, sliced into 1/3 inch slices
• 5 tbsp olive oil
• 3 red onions, peeled and thinly sliced
• 8 oz. dried figs, chopped
• 2 garlic cloves, peeled and crushed
• 1/2 cup red wine
• 2 tbsp balsamic vinegar
• 1 tsp sugar
• 3 tsp rosemary, finely chopped
• 8 oz goat cheese

Details

Servings 8

Preparation

Step 1

Place your oven rack in the middle of the oven, and preheat the broiler.

Heat 2 tbsp of oil in a large saute pan. Add the sliced red onions and cook over medium heat until soft and golden — this usually takes me about 30-45 minutes. The goal is to cook them low and slow, to get them nice and golden brown from their sugars caramelizing, instead of using higher heat to brown the outsides before the sugars have been released.

Stir in the figs and garlic, then add the red wine and balsamic vinegar. Simmer this mixture, uncovered, until most of the liquid has evaporated — anywhere from 5-10 minutes. Stir in the sugar and 1 tsp rosemary; season well with salt and pepper and set aside to cool.

Spread the slices of baguette out on a baking sheet and drizzle or brush with the remaining 3 tbsp oil. Bake the baguette slices until lightly toasted (watch them carefully to avoid burning) – this only takes a few minutes if you use the broiler. Remove from the oven and cool slightly, until you can handle them.

Top each baguette slice with a spoonful of the onion-fig mixture and some crumbled goat cheese. Season with pepper and scatter the remaining 2 tsp rosemary over the tops, then bake just until the goat cheese melts, about 5 minutes.