Ingredients

ONIONS:

2 cups thinly sliced yellow onion

1 teaspoon balsamic vinegar

1/2 teaspoon chopped fresh thyme

1/4 teaspoon salt

1/2 cup water (optional)

REMAINING INGREDIENTS:

1/2 cup (4 ounces) Gorgonzola cheese, at room temperature

24 (1-inch-thick) slices diagonally cut French bread baguette, toasted (about 12 ounces)

1/3 cup fig jam, heated a little bit in the microwave to soften it up

1 tsp fresh thyme leaves

Preparation

  1. Caramelize the onions: Heat a large nonstick skillet coated with cooking spray over medium heat. Add onion, vinegar, 1/2 teaspoon thyme, and 1/4 teaspoon salt; cover and cook 5 minutes. Uncover and cook 20 minutes or until onion is deep golden brown, stirring occasionally. While onion cooks, add 1/2 cup water, 1/4 cup at a time, to keep onion from sticking to pan.

  2. Assemble the Crostini: Spread 1 teaspoon cheese over each baguette slice. Top each slice with about 1 teaspoon onion mixture and 1 teaspoon jam. Sprinkle evenly with thyme leaves.