Is it a figment of our imagination or is fig season just too short? Figs are a fleeting pleasure, but if you can get ahold of fresh figs, there is so much you can do with them! Just this week, we’ve made Fig-Pomegranate Frozen Yogurt, Fig-Kalamata-Almond Jam (so delicious with grilled lamb, beef or chicken), Figs Roasted with Feta, Rosemary & Balsamic Glaze and and this delicious and simple Caramelized Fig & Onion Crostini. All you need to do is caramelize some thinly sliced onions, then brown the figs in the same pan, and serve both on toasted baguette slices smothered in goat cheese. Oh, and sprinkle a little thyme and Himalayan salt on top! That’s it and it’s oooooooooh my goodness, so incredibly tasty!
Fig season comes and goes, usually twice a year, but each time it seems like it’s way too short! The first season of the calendar year is called the “Breba” season and it normally arrives in early to mid-June. The Breba crop develops on the wood from the previous year’s late summer harvest. The figs usually come out on the fig trees shortly after the leaves pop out. The second growth of figs develops on new wood from the current year. This crop ripens late August through October and is generally sweeter with more highly concentrated flavor.
Whether you choose black mission, brown turkey or green Kadota figs for this recipe. They are all delicious and all pair beautifully with the caramelized onions and goat cheese. The black mission figs will be the sweetest, followed by brown turkey and then the green figs. And, the sweetness of the caramelized onions is the perfect complement to any of these figs.
Caramelized Fig & Onion Crostini
Ingredients
- 4 tbsp. olive oil, divided
- 1 yellow onion, very thinly sliced
- 7-8 fresh figs, stem removed and sliced to about 1/4-inch
- 20 baguette slices (1/4-inch thick)
- 3-4 oz. goat cheese
- 2 sprigs fresh thyme
- 1/2 tsp. pink Himalayan salt (or your favorite salt)
Instructions
- Heat half of the olive oil in a saute pan and slowly cook sliced onions over low heat until golden-brown and beginning to caramelize, approximately 20 minutes. Turn heat up to medium and add sliced figs. Cook just for about 1 to 2 minute per side, just enough to heat through and start to brown. Remove from heat.
- Line a baking sheet with parchment paper and preheat oven to 400° F.
- Arrange baguette slices on the baking sheet. Brush with with remaining olive oil and heat in oven for 5 minutes. Remove from oven and spread goat cheese on top of each baguette slice.
- Arrange onions, figs and some fresh thyme leaves on each of the baguette slices. Lightly salt each crostini. Return to the oven and bake just until cheese is heated through. Serve hot.
These are magical! Figs are so wonderful in savory applications, and adding caramelized onions into the mix is so creative. I’d love these as a Thanksgiving appetizer!
Thank you! Figs are the trifecta of fruit … delicious, versatile and beautiful! Our baby fig tree had 20 figs on it this year, but before we got back to Austin the animals got all of them! Hoping they’ll save some for us next year!