Ohemgee. I want to eat this for every meal of the day everyday forever. It’s so luscious and deep and savory and sweet and satisfying, GAH!
Ok, this week go ahead and start with your toast as usual. Spread a layer of fig jam (find my famous recipe I make from my fig tree in our book, Pretty Prudent Home). On top of that you’ll pile on caramelized onions. Every couple weeks or so I slice about five or six onions and caramelize them by cooking in a couple tablespoons of olive oil over super low heat for about an hour and a half. They freeze very well, and I always keep a container of them in the fridge to add to salads, or in this case, toast. Ok, so on top of your onions you’ll want to shave a few thin pieces of cheese (I did a gruyere). The final touch is one ruffle of prosciutto. Put it in your mouth, then try not to make eight more pieces. Don’t say I didn’t warn you.
