fig & gorgonzola crostini

These oozy, luscious appetizers drive guests into an eating frenzy. Serve with Zinfandel or an Italian Primitivo wine.

ingredients

3 tablespoons extra-virgin olive oil
1 large yellow onion, halved and thinly sliced
1 teaspoon sugar
1 teaspoon minced fresh rosemary leaves
Salt and freshly ground pepper
1 baguette (about 1 pound), cut into 24 quarter-inch-thick slices on the diagonal
About 18 ripe Black Mission figs
5 ounces Gorgonzola cheese
Rosemary sprigs for garnish (optional)

directions

Warm olive oil in a nonstick skillet over medium-high heat. Add onion and cook, stirring, until limp, about 3 minutes. Sprinkle sugar over onion and stir well. Turn heat down to low and spread out in pan. Cook until golden brown, about 15 minutes, stirring once or twice. (Be patient; if you rush it, the onion will burn.) Transfer to a small bowl and stir in rosemary and salt and pepper to taste.

Preheat a broiler and adjust rack so it is about 4 inches from element. Brush bread slices with oil and broil, turning once, until golden on both sides. Keep broiler on.

Spoon onions onto bread, dividing equally. Thinly slice figs and arrange 3 or 4 slices on each slice atop onions on bread. Divide bits of gorgonzola cheese evenly over figs. Return to broiler and broil until cheese has melted. Serve warm, garnishing serving plate with rosemary if desired.