I picked up some fresh tiger stripe figs and herbed goat cheese at the Farmer’s Market, so of course I had to pair it with some gluten free sourdough bread.

Nothing beats a fig and goat cheese combo except for when you add prosciutto and caramelized onions and balsamic.

This might be one of my favorite things I’ve ever made, and it’s honestly so simple - perfect for a wine night, easy app or even a fancy midday snack 

(makes 8 crostini)

Ingredients:

1 tbsp ghee

1/4 yellow onion, thinly sliced

2 slices gluten free sourdough (I love Bread Srsly)

8oz goat cheese

2 slices prosciutto, divided into quarters

4 fresh figs, cut into slices

Balsamic glaze

Directions:

Heat the ghee in a pan over low heat and add the onions. Cook, stirring often until the onions are very soft and golden - be careful not to brown/burn them (this may take close to 20 minutes)

Toast the slices of bread then cut in half widthwise. Spread each piece with goat cheese then top with caramelized onions, a piece of prosciutto and a fig slice

Top it all with a drizzle of balsamic glaze 

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