{ Port Infused Dried Mission Fig Crostini }

Saturday night we had really good friends over for dinner. Everyone is a foodie at heart and I wanted to make appetizers that were simple yet exploded with flavor. It was a hot day, however once the sun set, the temperature outside was just about perfect. Our fountain was running and the outdoor furniture set, so it was ideal to enjoy our appetizer course outside.

I have made this appetizer in many different ways, but this time I think it was appetizer nirvana. The infused port into the dried mission figs added the delicate flavor and made this a very elegant appetizer, but not too fussy. With the sweetness of the caramelized onions and the earthy salty character of the gorgonzola cheese, the pairings were just perfect. I found the dried figs at Trader Joe's.

We enjoyed a bottle of Conundrum wine. If you have never tried this before, I highly encourage you to purchase a bottle. The winemaker began his career at Caymus and then ventured onto his own to make this lovely wine. It has dazzling aromas of apricot, honeysuckle, and vanilla and lime zest enhance an intensely-flavored palate of tropical fruit, peach, pear and melon flavors. The involvedness of this wine is brought into balance with a rich, round, soft texture; clean acidity; and a stunning, rewarding finish.

Port Infused Dried Mission Fig Crostini

1 Sourdough baguette, 36 slices
36 Dried Mission Figs
1 C. Port
1/3 C. Sugar
2 Large Onions
4 T. Butter
½ C. Gorgonzola Cheese, crumbled

Step one:
In a large sauce pan, place the port and sugar together. Cook on medium until sugar is dissolved. Add the dried mission figs and cook for 25 minutes on medium heat. Turn off the heat and let rest for 10 minutes. Remove the figs and slice each one in half lengthwise. Place into a small bowl.

Step two:
Peel and slice ¼ inch thick slices of the onions. In a large skillet, add the butter and let melt over medium heat. Add the onions and toss well in the melted butter. Let cook on medium to medium low for 20 to 25 minutes or until onions are a caramel color. Let cool.

Step three:
Slice the baguette on the diagonal into 36 slices. Place onto a cookie sheet and bake in a 350 degree oven until light brown. Turn after 4 minutes. Should take 8 to 10 minutes to turn a light brown color. Remove from oven and let cool.

Step four:
When ready to assemble and serve, preheat the oven to 350. On a cookie sheet lay out the toasted Crostini. Top each one with about a couple teaspoons of the caramelized onions and spread to the edges. Next lay two halves of the mission figs onto the onion mixture and top with a large pinch of the gorgonzola cheese. Finish each one and cook in the oven for about 5 minutes or until the cheese is melted. Serve and enjoy!

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