“Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence.” – Erma Bombeck
‘Tis the season for holiday food, entertaining and good cheer! From festive appetizers to pies with savory to sweet fillings are a must this time of year and the Blogger C.L.U.E. Society has searched high and low to bring you new recipes for your Thanksgiving Feast. This month I was assigned to the brilliant Lisa from Authentic Suburban Gourmet. Is there nothing she can’t accomplish? Gorgeous, food porn-worthy photos, wine, entertaining, you name it Lisa does it. She is a self-professed literary food junkie, along with avid PBS, The Cooking Channel and Food Network viewer and most importantly mom to two special Havanese Marty and Stewart. Lisa also is fortunate to live in one of my favorite cities San Francisco – one of the culinary capitals of the world with great restaurants, innovative cuisine, ethnic diversity and the gateway to wine country.
Lisa has a panoply of great recipes on her site. I was tempted with many, particularly these Fig and Jam Pockets, but I kept coming back to her Fig and Caramelized Onion Crostini. It is essential to have a few holiday appetizers and desserts that you can whip up for last minute guests and this little recipe will do the trick. It is easy, work-night friendly, and stunning to the eye. It can easily be adapted – figs, persimmons, pears would all make great toppings. You can make the onions in advance or use store bought caramelized onions (I promise I won’t tell.) Leave the onions off and add a little honey and you have the perfect after dinner dessert – just make sure you save a glass of wine to accompany this course!
Make sure to visit the group for more holiday inspiration!
- Liz from That Skinny Chick Can Bake
- Kate from Kate’s Kitchen
- Christiane from Taking on Magazines
- Heather from All Roads Lead to the Kitchen
- Stacy from Food Lust People Love
- Lisa from Authentic Suburban Gourmet
- Christy from Confessions of a Culinary Diva
- Azmina from Lawyer Loves Lunch
- Kelli from Kelli’s Kitchen
- Kim from Liv Life
- Anna from annaDishes
- Wendy from A Day in the Life on the Farm
- Jean from Lemons and Anchovies
- Debra from Eliot’s Eats
- Lora from Cake Duchess
- Kathy from A Spoonful of Thyme
- Rebekah from Making Miracles
- Aly from Cooking in Stilettos
- Sue from A Palatable Pastime
- 1 Baguette, 12 ½ slices toasted
- 1 Large Onion
- 3 Tablespoons Butter
- 2 teaspoons sugar
- Salt and Pepper
- Brie – room temperature
- 6 Large Fresh Figs, cut into quarters
- Fresh Thyme
- Caramelized Onions
- Peel and thinly slice one large onion. In a large skillet, add the butter and melt on medium. Toss in the sliced onions and coat with the melted butter. Add the sugar and season with salt and pepper. Toss periodically to ensure all onions are fully cooked. Cook on medium heat until the onions are golden brown and it should take about 15 minutes.
- To assemble Crostini:
- Lay out the toasted baguette slices. Spread about 1 heaping tablespoon of brie on each one. Top with a heaping tablespoon of the caramelized onion and spread if needed. Top each one with 2 quarters of the fig and a small sprinkling of fresh thyme on each one.