Honey Fig and Thyme Bruschetta

Fresh figs were on special at 19p each and I couldn’t resist the beautiful fruit jewels.  If nothing else they just make me happy to look at.  However, since one was rolled over by its neighbouring bag of carrots on the way home, I decided I should try and do something edible with them.  The following is what I attempted and, as always, measuring proportions are up for interpretation. 

2 fresh figs, peeled and mashed (preferably gently and respectfully by hand and not violently by a bag of carrots)

1.5 T honey, more or less depending on the natural sweetness of the figs

1 T balsamic vinegar

1 tsp freshly ground pepper

1/2 cup boiling water

*optional* 1/4 c full bodied red wine (drink the other 3/4 or give it to your non-pregnant husband with the most pathetic face you can muster)  This just deepens the flavours a bit but you can always add an extra tablespoon of balsamic vinegar instead if you like.

1.5 T olive oil

1 T butter

1 medium onion, chopped

2 T fresh thyme, chopped

sea salt

crusty bread, sliced

olive oil

grated parmigiano-reggiano

Add figs, honey, balsamic vinegar, pepper, water (and wine if using) to a small saucepan, heat to boiling, then turn to low and simmer until achieving a thin jam consistency.  Adjust flavours To Taste.  While reducing fig mixture, heat olive oil and butter in small sauté pan.  Add onion, thyme and sea salt.  Heat until onions are just caramelized.  Drizzle slices of crusty bread with olive oil and then spoon on onion thyme mixture, topping with honey fig reduction and a generous sprinkle of parmigiano-reggiano.  Can be served warm or at room temperature.  Both mixtures can be made a day a head of time.