Try the latest Garden Chef Recipe!
Caramelized Fig and Onion Bruschetta
2 T extra virgin coconut oil
1 sweet onion, sliced into strips
1/8 tsp sea salt
1 T agave nectar
1 T balsamic vinegar
1 lb fresh figs, diced
1 baguette, sliced thin
4 oz creamy goat cheese
Fresh chopped rosemary to garnish
Heat 2 tablespoons coconut oil in sauté pan on medium high heat.
Add sliced onions and cook for 3-4 minutes until translucent. Add
sea salt, agave nectar and balsamic vinegar and stir to combine.
Reduce heat to medium and cook onions for another 10 minutes
until slightly caramelized. Add chopped figs to onions and sauté on
medium high for another 2-3 minutes until figs soften. Season with
fresh cracked pepper to taste.
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.
Recipe by Garden Chef Megan McCarthy