Tartines with Figs, Balsamic Onions & Parmesan Cream Recipe

Ingredients

1 red onion
1 tbsp aged balsamic vinegar
2 slices of Wildfarmed white sourdough bread
4 tbsp Parmigiano Reggiano cream
2 figs
A handful of Growing Underground Italian salad mix
Extra virgin olive oil, to serve

Prep: 5 mins | Cook: 10 mins

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Method

1. Peel and finely slice the red onion. Set a frying pan on a medium heat and add a splash of olive oil. Add the sliced onion and season with a pinch of salt and pepper. Stir to mix, then pop a lid on the pan (use a baking tray if you don't have a lid) and sweat the onion for 10 mins until glossy, tender and lightly browned. Remove the lid to stir occasionally, and if it looks too dry or is catching, turn the heat down and add a splash of water.

2. When the onion has softened, remove the lid and add 1 tbsp aged balsamic vinegar. Stir to coat the onion, then take off the heat.

3. While the onion fries, toast the slices of sourdough bread.

4. Pop the slices of sourdough toast on 2 serving plates. Swirl the Parmigiano Reggiano cream over them. Spoon over the balsamic red onion.

5. Halve the figs and add them to the tartines. Top each tartine with a generous pinch of the Italian salad mix and drizzle over a little extra virgin olive oil. Add an extra pinch of salt and pepper, if liked, and serve.