1. Traditional crostini's are made with slices of French baguette. You could create this easy appetizer with slices of sourdough baguette, but I most often opt for a loaf of sourdough artisan bread that has been baked as a batard (long form). You can use fresh bread or slightly stale sourdough bread.

Sourdough Crostini

1. Preheat oven to 350 degrees F.
2. With a serrated knife, slice a loaf of sourdough bread in half, then place the crumb facing down on the cutting board. This makes for easier slicing.
   1 loaf sourdough bread
3. Slice the half of the loaf into 1/3 inch slices and place the smaller pieces of bread on a rimmed baking sheet. You will most likely have to work in batches.
4. Brush olive oil on each side the slices of bread bread and sprinkle with salt to taste.
   olive oil for brushing, salt to taste
5. Bake the sourdough crostini for 16 minutes, flipping each slice half way through, or until golden brown and crispy.

   You want the bread to be toasted and crunchy, but not too hard that you could break a tooth! Remember the bread will crisp up as it cools.
6. While the bread is baking, prepare the toppings.

Whipped Feta Cheese Spread

1. In a food processor, combine the feta cheese and room temperature cream cheese. Mix the cheeses on high for 30 seconds, or until thoroughly combined. Using a rubber spatula, scoop the cheese into a small bowl and set aside.

   This can be down with an immersion blender, as well.
   226 grams feta cheese, 114 grams cream cheese, softened

Caramelized Onions

1. Next, add the unsalted butter and olive oil to a pan over medium heat.
   20 grams olive oil, 28 grams unsalted butter
2. While the pan is preheating, thinly slice the onions. Once the butter is melted, add the onions.
   2 small Vidalia or yellow onions, thinly sliced
3. Cook until the onions start to turn light brown (about 5 minutes), stirring frequently. Then, turn the heat to low, cover with a lid and continue to cook for 15 minutes, stirring occasionally.

   Add a splash of water if the onions start to stick to the bottom of the pan or turning too dark.
4. Once cooked, season with salt, stir and then remove the onions from the heat.
   salt to taste

Assemble

1. Spread the whipped feta cheese first to cover the sourdough crostini, then a scoop of fig jam, and finally a small layer on the caramelized onions. Top with a sprig of fresh thyme, if desired. Serve immediately and enjoy!
   jar of fig jam, fresh thyme