Grilled Fig Sandwiches With Roasted Pistachio Pesto And Balsamic Caramelized Onions

Grilled Fig Sandwiches With Roasted  Pistachio Pesto And Balsamic Caramelized Onions

Ingredients:

Figs:

1 tablespoon extra-virgin olive oil

1 tablespoon balsamic vinegar 1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups fresh mission figs, stemmed and halved

*

Roasted Pistachio Pesto

3/4 cup pistachio, toasted

1/2 cup packed fresh basil

3 tablespoons extra-virgin olive oil or nut oil 

   such as walnut or pistachio

1 teaspoon lemon juice

Salt

Freshly ground black pepper

*

Balsamic Caramelized Onion

1 tablespoon high heat oils such as safflower

1 large red onion, thinly sliced

2 tablespoons balsamic vinegar

2 teaspoons brown sugar

Salt 

Freshly ground black pepper

*

Directions:

To make the figs:

Whisk together the olive oil, vinegar, salt and pepper in a medium bowl.  Add the figs and toss thoroughly to coat the fig surfaces.  Set aside at room temperature while you prepare the other sandwich ingredients.

To make the pesto:

Combine the pistachios, basil, olive oil, lemon juice, 1/8 teaspoon salt, 1/4 teaspoon pepper,  and 1/4 cup water in a food processor.  Process them to a course paste.  Season with additional salt and pepper.  Set aside at room temperature.

To make the onion;

Heat the high heat oil in a medium saucepan over high heat.  Add the onion and vinegar and cook for 5 minutes, string frequently.  Add the sugar anad season with salt anad pepper.  Reduce the heat to medium-low and continue to cook, stirring frequently, until the onion is soft and caramelizes, 15 to 20 minutes.  Set aside at room temperature.  Set aside at room temperature.

Position a rack in the middle of the oven and preheat to 350F.  Place the baguette cut side up directly on the oven rack.  Toast until golden, about 5 minutes.