Crostini with goat's cheese, onions and fig jam

Ingredients for 12 servings:

• 12 slices of baguette
• 200 g goat’s cheese, creamy
• 3 small onions, approx. 200 g
• Oil for the pan
• 1 tbsp balsamic vinegar
• 5 sprigs of thyme, fresh
• Salt
• 150 g soft figs
• 2 tsp lemon juice
• 1 pinch of salt
• 125 ml water
• 1 tsp honey
• 12 half walnuts, for garnish
• Thyme, for garnish

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

suitable as an entrée to a glass of sparkling wine, as a starter with a small salad or as finger food on a buffet

Grill the baguette until golden brown. Peel the onions and slice them into thin wedges. Strip the thyme leaves from the stems. Heat a very small amount of oil in a pan and sauté the onion wedges over medium heat for five minutes. Add the thyme leaves and balsamic vinegar, and season with salt. Cook the onions over low heat for about twenty-five minutes until browned. Add a tablespoon of water if necessary. Let cool. Remove the stems from the soft figs and roughly chop the figs. Bring to a boil with lemon juice, water, and salt and simmer for about fifteen minutes. Purée with a food processor and stir in the honey. Let cool. Spread the baguette slices with goat’s cheese. Place a few onions and a dollop of fig jam on each slice, then garnish with the walnut halves and thyme. Variations: Add a strip of crispy bacon or replace the fig jam with steamed pear pieces.