Pantry pulls have been a big part of my meal routines during quarantine. I got this Fig Jam a few months ago at the grocery store and haven’t found a purpose for it until today!

Ingredients

• Sourdough Bread (or any bread, really)
• Fig Jam –  Real Figs would be even better!
• Goat Cheese – Brie also works well with figs. My husband hates goat cheese so I always have to substitute it.
• Arugula
• Onion
• Extra Virgin Olive Oil
• Salt and Fresh Black Pepper to taste

Finely chop about half an onion and add to a heated sauté pan lightly coated with olive oil. Stir occasionally to prevent burning. Sprinkle the onions with a pinch of salt and fresh black pepper before plating.

While the onions caramelize drizzle your sourdough bread with Extra Virgin Olive Oil (EVO) and place on a griddle and toast on both sides.

Once toasted spread the jam on the toast, top with goat cheese, arugula and your caramelized onions. Drizzle EVO on top.

10 minutes and lunch is served!

** Get even more creative and add chopped walnuts or almonds.

** Balsamic vinegar drizzled on top would also work well.