Bruschetta with Limburger, Figs and Grilled Onion
Slices of crusty rye bread are topped with a slice of limburger cheese and a fig topping.
1/2 cup olive oil - divided use
1/2 red onion, chopped
Salt and freshly ground pepper, to taste
1/2 tablespoon minced garlic
6 dried black figs, stems trimmed and chopped
1 1/2 seeded and diced tomatoes
1 tablespoon cream sherry
3/4 cup chicken stock
2 teaspoons minced fresh thyme, or 1/2 teaspoon dried
12 ounces Limburger cheese
24 pieces crusty dark rye bread
Freshly ground pepper, to taste
- For the Fig Topping: In a medium skillet heat 1 tablespoon olive oil over medium-low heat and sauté the onions until tender, about 10 minutes.
- Season with salt and pepper. Add garlic and sauté until fragrant. Add figs and tomatoes, sauté 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 four 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.
Makes 24 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.