Rocky Mountain Lodge

toasted baguette slices topped with creamy gorgonzola cheese, fig jam and caramelized onions


I love hosting friends and family over. Summertime can get busy around here at Rocky Mountain Lodge, so we often just have some appetizers and wine when friends come over this time of year. Here is one of our recent favorite appetizers, which everyone absolutely loves


  • 1 cup dried figs (about 6 ounces)
  • 1 tsp. lemon juice
  • 2 cups water
  • 2 Tbsp maple syrup
  • Dash salt
Remove stems from figs. Place figs and juice in a food processor, and process until figs are coarsely chopped. Place fig mixture, water, syrup, and salt in a medium saucepan, and bring to a boil. Reduce heat, and simmer 25 minutes or until thick. Cool completely.
  • 2 cups vertically sliced yellow onions
  • 1 tsp. balsamic vinegar
  • 1/2 tsp. chopped fresh thyme
  • 1/4 tsp. salt
  • 1/2 cup water
Heat a large nonstick skillet over medium heat and spray with non-stick cooking spray. Add onion, balsamic vinegar, thyme, and salt; cover and cook 5 minutes. Uncover and cook 20 minutes longer, or until onion is deep golden brown, stirring occasionally. While onion cooks, add water, 1/4 cup at a time, to keep onion from sticking to pan.
  • 1/2 cup (4 ounces) Gorgonzola or Cambozola cheese, softened
  • 24 (1/2 to 3/4-inch thick) slices diagonally cut French bread baguette, toasted (about 12 ounces)
  • 1 tsp. chopped fresh parsley
Spread 1 teaspoon cheese over each baguette slice. Top each slice with about 1 teaspoon caramelized onions and 1 teaspoon jam. Sprinkle with chopped parsley.
Makes 12 servings.
*This recipe and 499 more can be found in our newest cookbook “Rocky Mountain Lodge & Cabins MORE Favorite recipes“, which can be found at our Gift Shop online.
And if you’re looking for a Colorado getaway, check out our Pikes Peak Guest Cabin at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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