Bruschetta with Wisconsin Limburger, Figs and Grilled Onions
Fig topping:
- ½ cup olive oil, divided
- ½ red onion, chopped
- Salt and freshly ground pepper, to taste
- ½ tablespoon minced garlic
- 6 dried black figs, stems trimmed, cut into sixths
- 1 cup seeded and diced tomatoes
- 1 tablespoon cream sherry
- ¾ cup chicken stock
- 2 teaspoons minced fresh thyme, or ½ teaspoon dried
- 12 ounces Limburger cheese
- 24 slices crusty dark rye bread
- Freshly ground pepper, to taste
Instructions:
This Bruschetta with Wisconsin Limburger, Figs and Grilled Onions makes an incredible appetizer.
- For the fig topping, in a medium skillet heat 1 tablespoon of the olive oil over medium-low heat and sauté the onion until tender, about 10 minutes. Season with salt and pepper. Add the garlic and sauté until fragrant. Add the figs and tomatoes and sauté for 3 to 4 minutes.
- Increase the heat to high and add the cream sherry, stirring until the sherry is absorbed. Add the chicken stock and bring to a boil. Lower the heat and simmer until the figs are tender and the liquid has reduced. Add the thyme and remove from the heat. Let cool to room temperature.
- For the bruschetta, Preheat the oven to broil.
- Cut the cheese into 12 equal slices, and cut each slice in half to make 24 pieces. Set aside.
- Brush the bread slices with the remaining olive oil and place them on the broiler rack. Toast the bread lightly, at least 4 inches under the heating element. Remove from the oven.
- To serve the bruschetta, top each piece of toast with one slice of cheese, and spoon approximately 1 tablespoon of the fig topping on top. Sprinkle the pepper over the figs and serve.