crostini with figs and stuff

When John goes to Berkeley Bowl (yes, he does most of the grocery shopping), I ask him to surprise me with at least one produce item that neither of us is familiar with. This week it was Mission figs. After a fantastic dinner at Zazie for John's birthday, which included a similar appetizer dish using figs, wilted arugula, and goat cheese, I was inspired to throw this together (it's nice living near gourmet food shops).

1 Maui, vidalia, or other sweet onion
6-8 Mission figs
4 slices walnut levain bread
2 oz stilton, gorgonzola, or other blue cheese, crumbled
4 slices prosciutto
extra virgin olive oil
balsamic vinegar
black pepper

Slice onion into thin strips. Heat about a tablespoon of oil in a pan. Cook the onions on low heat until they caramelize, about 25 minutes.

Cut figs in half lengthwise. Grill in a pan for a few minutes, until soft and cut side is slightly caramelized.

Grill or toast the bread. Drizzle with a little olive oil. Top with crumbled cheese, then onions, prosciutto, and figs. Drizzle a little bit of balsamic vinegar on the figs, and top with a little more olive oil. Grind some black pepper over the crostini. Voilà.