Today’s Meatless Monday is a conundrum. Is it a salad? Is it a pizza? Is it an open-face sandwich? I’m not exactly sure, and it may be all of those things…but, it is delicious. Dried figs rehydrated in port wine, caramelized onion drizzled with the port wine reduction, toasted pecans, crumbles of creamy goat cheese, and the peppery tang of watercress come together atop warm, soft Naan.
I am always amazed how an idea for a dish can morph into something completely different from what I originally imagine. The basis for this recipe was the rehydration of some dried figs in port wine; I was originally planning an appetizer of some sort with the figs and the pecans. Then I started digging around in my refrigerator for some goat cheese to work with the other two ingredients when I spied some watercress I had on hand.
This is the result of that puttering with ingredients; it’s nothing like what I had in mind, but it is so delightful! Sweet and savory, full of different textures, it’s flavourful, and filling. I’ll be making this again and again.
It’s simple to prepare, also. The dried figs are sliced in half and put in a saucepan with some port wine to simmer. After about 30 minutes, the figs are removed and the port, which has been infused with the fig flavour, is reduced further. While that is cooking, onions are caramelized in a bit of butter; once they are golden brown, a tablespoon of the port reduction is added to them.
Then, it’s just a matter of warming the Naan (or any flat bread you like), sprinkling on the figs, caramelized onion, toasted pecans, crumbles of goat cheese, the watercress and drizzling on a bit more of the port reduction.
I kid you not, make this. Whatever you want to call it…I call it fabulous.
- 1 cup chopped dry figs
- 1 cup port wine
- 1 tablespoon butter, melted
- 1 cup sliced onion
- pinch of salt
- ½ cup pecan halves, toasted
- 2 ounces goat cheese, crumbled
- 2 cups watercress
- 2 pieces of Naan
- In a small saucepan, over medium heat, add the chopped figs and port wine.
- Cover and allow to simmer for about 30 minutes.
- With a slotted spoon, remove the figs to a small bowl and set aside.
- Continue to simmer the port, uncovered, for about 10 minutes.
- While the figs are rehydrating, in a small skillet over medium heat, melt the butter.
- Add the onion slices and a pinch of salt.
- Allow the onions to cook slowly until golden, about 25-30 minutes (you may need to reduce the heat so they don't burn or brown).
- After the onions are caramelized to a golden color, add 1 tablespoon of the reduced port wine and stir to combine.
- Warm the Naan in the oven for about 5 minutes at 350° F.
- Remove the Naan from the oven, top with figs, caramelized onion, toasted pecans, goat cheese and watercress.
- Drizzle with port wine reduction.
- Serve immediately.