Fig Chutney Bruschetta

Ingredients 

• 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
• 1 tablespoon olive oil + to deep fry
• 1 medium red bell pepper, cut into triangles
• 1 medium yellow bell pepper, cut into triangles
• 1 medium green capsicum cut into triangles
• Salt to taste
• 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 on both sides.
2. Heat butter in another non-stick pan. Add onion and sauté well.
3. Add sugar, mix well and let the onions caramelise. Add thyme sprigs and caramelise further.
4. Drizzle a little olive oil on bread slices and grill further.
5. Add a little water to the pan and caramelise onions further.
6. Remove slices from the 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 the 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 slice.
14. Place grilled vegetables on the slices and serve immediately.

Nutrition Info