Open-Faced Manchego Cheese and Fig Sandwich
- 14 cup sweet white wine (such as Muscat de Beaumes-de-Venise)
- 6 black mission figs, cut in half
- 4 tablespoons olive oil, divided
- 6 cups onions, sliced 1/4 -inch thick
- 1 teaspoon sugar
- 1 teaspoon fresh thyme leave
- 1 teaspoon salt
- 18 teaspoon black pepper, freshly ground
- 4 slices multi-grain bread, toasted
- 3 ounces manchego cheese (shaved)
- In a small saucepan, heat the Muscat to warm and pour it over the fig halves in a bowl.
- Let the figs stand 30 minutes to marinate.
- In a large heavy skillet over medium heat, add 2 Tbsps.
- of the olive oil.
- Add the sliced onions, then stir in sugar, thyme, salt and pepper.
- Reduce the heat to low, cover and slowly cook until the onions are golden brown, 35 to 45 minutes, stirring occasionally.
- Keep the onions warm.
- Brush both sides of the bread slices with 1 tablespoons of the olive oil.
- Grill until lightly toasted, about 1 to 2 minutes, then turn and toast 1 to 2 minutes on the other side.
- Keep warm.
- Drain the figs and place them on a paper towel.
- Brush the cut side of the figs with the remaining 1 tablespoons olive oil and put the figs cut-side down on a heated grill pan; cook 2 to 3 minutes until lightly browned.
- Turn the figs and grill another 2 to 3 minutes until the figs are tender yet retain their shape.
- Divide the warm caramelized onions onto toasted bread slices on a baking sheet.
- Top with shavings of manchego.
- Put the sandwiches under the broiler just until the cheese begins to melt, 1 to 2 minutes.
- Top each sandwich with three fig halves and a sprinkle of fleur de sel on each fig.
- Serve immediately.
sweet white wine, black mission figs, olive oil, onions, sugar, thyme, salt, black pepper, multigrain bread, manchego cheese
Taken from www.food.com/recipe/open-faced-manchego-cheese-and-fig-sandwich-311611 (may not work)