Fig Chutney Bruschetta

Ingredients list for Fig Chutney Bruschetta

• 9-10 Dried figs
• 2 tablespoons Dried fig paste
• 1 French bread
• 1 tablespoon Butter
• 1 medium Onion roughly chopped
• 1½ tablespoons Sugar
• 3-4 sprigs Fresh thyme
• + to deep fry Olive oil 1 tablespoon
• 1 medium medium red bell pepper cut into triangles
• 1 medium Yellow bell pepper cut into triangles
• 1 medium Green capsicum cut into triangles
• to taste Salt
• 2 teaspoons Black peppercorns crushed
• 1 tablespoon Balsamic vinegar
• 7 Cherry tomatoes
• 2-3 sprigs Fresh basil leaves

Method

1. Slice French bread and grill the slices on a non-stick grill pan till golden from both the sides.
2. Heat butter in another non-stick pan. Add onion and sauté well.
3. Add sugar, mix well and let the onions caramelize. Add thyme sprigs and caramelize further.
4. Drizzle little olive oil on bread slices and grill further.
5. Add little water in the pan and caramelize onions further.
6. Remove slices from grill pan. Add 1 tbsp olive oil in the same grill pan and heat it.
7. Add red and yellow bell peppers, capsicum, salt and 1 tsp crushed peppercorns and toss slightly. Grill for 3-4 minutes.
8. Cut dried figs into thick juliennes and add to onions along with Balsamic vinegar and mix well. Cook further.
9. Add remaining crushed peppercorns and salt to onions and mix well. Cook.
10. Halve cherry tomatoes and grill along with peppers.
11. Roughly chop basil sprigs and add to peppers and tomatoes. Toss to mix and grill further.
12. Add dried fig paste to onion-fig mixture and mix well. Cook till the mixture turns thick.
13. Discard thyme sprigs from onion-fig mixture and spread spoonfuls of mixture on each bread slices.
14. Place grilled vegetables on the slices and serve immediately.

Nutrition Info