The beauty of this dish is that is can be served as a meal or an appetizer. We file it under 'Crowd Pleaser" as every time we serve this, people devour it. Yet it is made with simple and readily available ingredients. It's inspired by one of the original Canadian foodies, Bonnie Stern. Her cookbook 'Bonnie Stern: essentials of home cooking' (2003) is a must have. Bonus: many of the key ingredients can be frozen, making it easy to whip together. Serve for lunch with a salad, or as an appetizer.

Ingredients

• 2 Tbsp (25 mL) olive oil
• 3 onions (sweet Vidalia’s preferred)
• 1 Tbsp brown sugar
• 2 Tbsp balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp pepper
• 8 oz (250 g) frozen puff pastry (we prefer to buy them in sheets)
• 8 oz (250 g) Gorgonzola or Cambozola (rind removed)
• 4-5 fresh figs
• 2 Tbsp Liquid wildflower honey
• 2 Tbsp fresh tarragon (or herb of choice)

Method

1.  Preheat oven to 400 F (220 C)
2. Heat oil in large skillet and brown finely sliced onions.  After 10 minutes, add brown sugar and balsamic vinegar.  Simmer for 20 minutes until rich brown in colour.
3. Thaw puff pastry and roll out into a 10″ square on parchment paper.   Prick with fork 10-12 times.
4. Spread onions over pastry. Crumble cheese atop onions.
5. Place thinly sliced figs evenly spaced atop pastry.
6. Sprinkle with fresh herbs.
7. Refrigerate if not baking immediately.
8. Bake for 18-20 minutes until pastry is crisp but not overdone.  Let cool for 5 min.
9. Drizzle with Heritage Bee’s Classic Liquid Wildflower honey
10. Serve and Enjoy.  Cut into squares for an appetizer.  Cut into wedges to serve as a main dish.

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