Fig And Walnut Confit With Goat Cheese Bruschetta

• Fig Confit
• 1/4 cup butter
• 1/2 sweet onion, chopped
• 1/2 cup fig jam
• 1/2 cup snipped dried figs
• 1 tsp dried thyme
• 1/4 cup port
• 2 tsp balsamic vinegar
• 1/3 cup chopped, toasted walnuts
• 1 tblsp finely chopped parsley
• salt and freshly ground black pepper, to taste
• One long baguette, sliced thin on the diagaonal to yield approx 16 slices
• 1/4 cup salted butter, melted
• Softened mild Goat cheese, about 8 oz

1. Melt 1/4 cup butter in saucepan; add chopped onion and cook over medium low heat until soft and starting to caramelize, about 30 mins. add fig jam, thyme and figs; bring to a boil, then add port; bring back up to a boil, and reduce heat and simmer for 10 minutes, until thickened. add balsamic vinegar, and salt and pepper to taste, then fold in toasted walnuts and parsley; set aside to cool. can be made 3 days in advance; cover and refrigerate until use
2. preheat oven to 350; place baguette slices in a single layer on a baking sheet, brush with 1/4 c. melted butter; bake for 10-15 mins, or until golden; let cool
3. Assembly: spread each baguette slice with a 'schmear' of goat cheese, top with about a tblsp of confit. garnish each with a parsley leaf or thyme sprig, and serve

butter, sweet onion, thyme, port, balsamic vinegar, walnuts, parsley, salt, long baguette, butter, goat cheese

Taken from www.epicurious.com/recipes/member/views/fig-and-walnut-confit-with-goat-cheese-bruschetta-50087033 (may not work)