Caramelized onion, halved figs and fresh arugula sprinkled with grated parmesan cheese and placed between two pieces of whole wheat bread.
|3/4 tsp||(3 mL) Coarse salt|
|1 tbsp||(15 mL) Olive oil|
|1||Medium red onion, thinly sliced|
|1 lb||(454 g) Fresh figs, halved lengthwise, divided|
|¼ cup||( 60 mL) Water|
|Freshly ground black pepper|
|12||Slices Dempsters® Whole Wheat Bread, toasted|
|3 cups||(750 mL) Arugula|
|1 cup||(250 mL) Freshly grated Parmesan cheese|
COMBINE salt and cayenne in a small bowl. Set aside.
HEAT oil in a large non-stick skillet over medium heat. Add onion and cook, stirring occasionally, until golden brown, about 12 minutes. Add 1/3 of the figs and cook until soft, about 5 minutes. Add ½ tsp (1 mL) salt mixture and water and cook, stirring often until mixture caramelizes, about 10 minutes. Cool slightly and puree mixture in a food processor or with a hand blender. Season with black pepper.
PREHEAT oven to 400°F (200°C).
PLACE remaining figs, cut side up, on a parchment paper lined baking sheet. Sprinkle with remaining salt mixture. Roast until tender and caramelized on cut side, about 10 minutes.
SPREAD 3 tbsp (45 mL) of onion-fig mixture on each of 6 slices of toasted bread. Top with arugula, grated cheese, several warm fig halves and remaining slices of toast.
CUT in half and serve immediately.
Show More Comments
No Comments yet