Ingredients
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4 bacon strips
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1 yellow onion, thinly sliced
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2 tsp McEvoy Ranch Balsamic Vinegar of Modena
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1 tsp McEvoy Ranch Wild Buckwheat Honey
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4 slices of rustic sourdough bread
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2-4 tablespoons of McEvoy Ranch Fig Bruschetta
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Brie cheese, sliced
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4 small fresh figs, sliced
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Grated parmesan cheese
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2 sprigs of parsley, de-stemmed and chopped
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Freshly ground black pepper, to taste
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Salt, to taste
Instructions
Cook the bacon in a large skillet until crisp, about 6-8 minutes. Transfer the bacon to a plate, and discard all but about 2-3 tbsp of fat from the pan.
Add the sliced onion to the pan. Cook over medium heat until translucent and golden, about 10 to 15 minutes. Stir in the McEvoy Ranch Balsamic Vinegar of Modena and McEvoy Ranch Wild Buckwheat Honey, and cook until deeply caramelized. Add a splash of water to deglaze the pan, and stir until the onions have a jammy consistency.
Spread a thin layer of butter or mayonnaise on the outside of each slice of bread. Layer a spoonful or two of McEvoy Ranch Fig Bruschetta, slices of Brie cheese, sliced figs, caramelized onions, and bacon.
Transfer to a skillet, and cook on to medium to low heat for a couple minutes per side, or until the cheese is melted and the bread is toasted.
Shower with a sprinkling of parmesan cheese and chopped parsley, and serve.
