Fig and Caramelized Onion Crostini | Friday Night Bites

A few weeks ago I attended a CaBi Party to preview the new fall collection.  If you are not familiar with CaBi, check out the link here.  I am not typically a person who loves those in home parties that sell things, but CaBi is the one that I do go to year after year. They have a spring and fall collection. I was catching up with my friends at the party and one lovely friend said to me – “I have not seen a post for Friday Night Bites for such a long time.” 

I thought to myself, oh my goodness; I have been so busy with life that my blog has taken a backseat. Life has leveled off and I can get back to sharing on my blog. I love my blog and all of you as my faithful readers. I have a personal goal to publish at least one post per week and ideally 2 to 3.  My apologies for getting so behind and I am making a conscious effort to be steady in my publishing.  I am happy to announce that Friday Night Bites is back. Yeah!!!

For this week, I am celebrating figs. I am a self-proclaimed fig junkie.  I like them fresh, dried or especially in jam form. With fall officially here, figs are nearing the end of their season except for the dried varieties.  I just had to get one last recipe out there with these delightful little gems.  I feel very fortunate when I find the fig variety that has that vivid purple hue and exudes pops of color.

For my readers who have been with me for a long time, I adore a great Crostini, bruschetta or tartine.  I just had to create a Friday Night Bite appetizer that was a Crostini with figs.  Now add in some creamy Brie and caramelized onion and I am in appetizer heaven.  Oh and a glass of your favorite Merlot with compliment this heavenly appetizer.

Fig and Caramelized Onion Crostini

Makes 12

1 Baguette, 12 ½ slices toasted

1 Large Onion

3 Tablespoons Butter

2 teaspoons sugar

Salt and Pepper

Brie – room temperature

6 Large Fresh Figs, cut into quarters

Fresh Thyme

Caramelized Onions

Peel and thinly slice one large onion.  In a large skillet, add the butter and melt on medium.  Toss in the sliced onions and coat with the melted butter.  Add the sugar and season with salt and pepper.  Toss periodically to ensure all onions are fully cooked. Cook on medium heat until the onions are golden brown and it should take about 15 minutes. 

To assemble Crostini:

Lay out the toasted baguette slices.  Spread about 1 heaping tablespoon of brie on each one.  Top with a heaping tablespoon of the caramelized onion and spread if needed.  Top each one with 2 quarters of the fig and a small sprinkling of fresh thyme on each one.