Open-Faced Manchego Cheese and Fig Sandwich

"Saw this & pulled from Food & Drink - a weekly guide to enjoying eating by the Tribune. I have plans for making "as is" in cool weather but modifying it for our own summer fresh figs & thyme from the garden. Mmmmm, sounds delicious! Scatter fleur de sel to taste on completed sandwich - oh glorious yum! I believe it sounds more fiddley than it really is."
 
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Ready In:
1hr
Ingredients:
10
Serves:
2-4
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) &amp; even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them &amp; uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car &amp; came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster &amp; Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook &amp; incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs &amp; shrimp &amp; shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods &amp; techniques aquired while living in Pacific Northwest, fish &amp; game recipes learned while living in Rocky Mountain region &amp; foods/techniques learned travelling to the Big Island &amp; up into BC &amp; Alberta &amp; into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa &amp; Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges &amp; La Reine) &amp; Quebec City (Winter Carnival &amp; Chateau Frontenac)- for unctuous foie gras &amp; real cheeses, French &amp; Canadian meals prepared &amp; served exquisitely, fantastic music &amp; wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat &amp; heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging &amp; exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers &amp; foggy/drizzly days &amp; fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC &amp; Alberta.</p>
 
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