Authentic Suburban Gourmet: Fig and Caramelized Onion Crostini

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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

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.

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