Caramelized Fig & Onion Bruschetta for the Best Appetizer
As the annual fig season is here, I already want them in my life for just a bit longer. The Edible Garden at Atlanta Botanical Garden has 4 beautiful trees with large clothing-like leaves that typically get robbed of all their precious fruit by many passersby—humans and birds alike—who walk through looking for something edible to snack on. But there are still some more left on other branches so we can snatch one or two before they’re gone!
This Fig and Caramelized Onion Bruschetta is one of my annual favorite recipes as those beautiful and abundant little figs grow into a rich ripe fruit all around Georgia. Those sweet onions and fresh figs marry together quite nicely and give a fantastic flavor with the goat cheese on the toasted baguette. Perhaps this prticular pairing is more like the kind of appetizer that was made for the most lovely evening with wine and friends. Enjoy Mother Nature’s finest as we roll through the second half of the summer.
Fig and Caramelized Onion Bruschetta
Ingredients
- 2 tablespoons coconut oil
- 1 sweet onion, halved and thinly sliced
- 1/8 tsp sea salt
- 1 tablespoon aged balsamic vinegar
- 1 pound fresh figs, diced
- 1 baguette, sliced thin
- 4 ounces creamy goat cheese
- 1 sprig fresh rosemary, chopped
Instructions
- Heat 2 tablespoons coconut oil in sauté pan on medium-high heat. Add sliced onions and cook for 5 minutes until translucent and starting to caramelize. Add sea salt and balsamic vinegar and stir to combine. Reduce heat to medium and cook onions for another 10 minutes until slightly caramelized. Add diced figs to onions and sauté on medium-high for another 2-3 minutes until figs soften.
- Arrange baguette slices on baking sheet and place under broiler until lightly toasted; about 2 minutes. Spread a light coating of goat cheese on toasted baguette slices. Top baguette slices with fig and onion mixture and garnish with chopped rosemary to serve.
