No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Open-Faced Fig Sandwiches with Arugula and Parmesan

  • servings: 6

advertisement

advertisement

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

  1. Step 1

    Preheat oven to 400. Combine sugar, cayenne, and teaspoon salt in a small bowl.

  2. Step 2

    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. (Spread can be refrigerated for up to 2 days.)

  3. Step 3

    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.

  4. Step 4

    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.

Source
Martha Stewart Living, September 2008

advertisement

advertisement