• 1 baguette (8 ounces), sliced into 1/2-inch thick slices
• 1 clove garlic, minced
• 2 1/2 tablespoon(s) extra virgin olive oil
• 1 small onion, thinly sliced
• 2/3 cups mascarpone or part skim milk ricotta cheese
• 8 fresh ripe California figs (about 8 ounces)
• 1 bunch rosemary

In broiler, lightly toast baguette slices on both sides. Heat oil in small fry pan and lightly saute minced garlic. Brush oil and garlic on both sides of hot toasted baguette slices, reserving any remaining oil. Set aside on wire rack to cool.

In same fry pan, saute onion slices until golden brown and caramelized. Spread each baguette slice with mascarpone and top with spoonful of sauteed onion. Remove stems from figs and discard. Slice each fig lengthwise into 4 thin slices and arrange single slice on each brushetta. Serve at room temperature or carefully reheat under broiler for hot appetizer. Garnish with sprigs and/or snipped rosemary.

Yields: 32-36 appetizers
Serves:

Calories 45 (45% from Fat); Total Fat3g; Saturated Fat 0.5g;
Protein 1g; Carbohydrate 4g; Dietary Fiber 1g; Vitamin A 2IU; Vitamin C 2mg;

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