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Gallery Open-Faced Fig Sandwiches with Arugula and Parmesan Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 tablespoons sugar 1/4 teaspoon cayenne pepper 3/4 teaspoon coarse salt 1 tablespoon extra-virgin olive oil 1 medium red onion, thinly sliced 1 pound fresh figs (any type), halved lengthwise 2 ounces walnuts, toasted (1/3 cup) 1/2 teaspoon freshly ground pepper 6 slices rustic whole-wheat (or white) bread 2 ounces baby arugula (about 3 cups) 1 ounce shaved Parmesan cheese (1 cup)
Cook’s Notes Spread can be refrigerated for up to 2 days.
Gallery Open-Faced Fig Sandwiches with Arugula and Parmesan
Recipe Summary Servings: 6
Gallery
Open-Faced Fig Sandwiches with Arugula and Parmesan
Open-Faced Fig Sandwiches with Arugula and Parmesan
Open-Faced Fig Sandwiches with Arugula and Parmesan
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 tablespoons sugar 1/4 teaspoon cayenne pepper 3/4 teaspoon coarse salt 1 tablespoon extra-virgin olive oil 1 medium red onion, thinly sliced 1 pound fresh figs (any type), halved lengthwise 2 ounces walnuts, toasted (1/3 cup) 1/2 teaspoon freshly ground pepper 6 slices rustic whole-wheat (or white) bread 2 ounces baby arugula (about 3 cups) 1 ounce shaved Parmesan cheese (1 cup)
Directions
Preheat oven to 400. Combine sugar, cayenne, and 1/4 teaspoon salt in a small bowl.
Heat oil in a large nonstick skillet over medium heat. Add onion, and cook, stirring occasionally, until light gold, about 12 minutes. Add 1/3 of the figs, and cook until soft, about 5 minutes. Add 1 tablespoon sugar mixture, and cook, stirring often, until sugar caramelizes, about 10 minutes. Let cool slightly, then pulse onion-fig mixture and walnuts in a food processor. Add pepper and remaining 1/2 teaspoon salt.
Place remaining figs, cut sides up, on a rimmed baking sheet. Sprinkle with remaining sugar mixture. Roast until tender and caramelized on cut sides, about 10 minutes.
Spread 3 tablespoons onion-fig mixture on each slice of bread. Top each with arugula, cheese, and several warm fig halves, and cut into 3 or 4 pieces. Serve immediately.
Cook’s Notes Spread can be refrigerated for up to 2 days.
Cook’s Notes
Spread can be refrigerated for up to 2 days.
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All Reviews for Open-Faced Fig Sandwiches with Arugula and Parmesan
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Open-Faced Fig Sandwiches with Arugula and Parmesan
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
