If you have a meeting with friends, I have a very nice party snack. Hot sandwiches look interesting and taste good.

Summary

Ingredients

• Olive oil
• Butter, unsalted, chilled, pieces – 80 g
• Onions, cut into rings – 1 kg
• Brown sugar – 1 tbsp
• Wine red vinegar – ¼ cup (60 ml)
• Dried figs, cut in half, soaked for 1 hour in 4 tbsp sour fruit juice – 1 cup (75 g)
• Pancetta (seasoned pork belly, a type of bacon) fried – 16 slices
• Goat cheese (cottage cheese or soft cheese) – 1 glass
• Pesto sauce (basil leaves – about 50 g, garlic – 2 cloves, pine nuts – 4 tablespoons, olive oil –
• 150 ml, Parmesan – 50 g)
• Basil leaves
• A dough according to the given recipe
• or puff pastry – 375 g

  Dough:

• Butter, unsalted, chilled, pieces – 200 g
• Flour – 250 g
• Sour cream – ½ cup (120 g)

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Instructions

1. At least 1 hour before starting, soak 1 cup (75 g) dried fig halves in 4 tbsp sour fruit juice.
2. Make the pesto sauce: combine roughly 50 g basil leaves, 2 garlic cloves, 4 tbsp pine nuts, 150 ml olive oil, and 50 g Parmesan in a food processor and blend until smooth.
3. For the dough, combine 250 g flour and 200 g chilled unsalted butter pieces in a food processor and pulse until the mixture resembles breadcrumbs.
4. Add 120 g sour cream and knead until the dough comes together into a ball.
5. Divide the dough into 2 equal portions, wrap each in plastic wrap, and refrigerate for 30 minutes.
6. Heat 2 tsp olive oil and 50 g unsalted butter in a large skillet over medium heat.
7. Add 1 kg onion rings and 1 tbsp brown sugar.
8. Cook, stirring occasionally, for 30–40 minutes until the onions are deeply caramelized.
9. Add 60 ml red wine vinegar and remove from heat.
10. In a separate skillet, heat the remaining unsalted butter over medium heat.
11. Add the soaked figs with their juice and cook for 5 minutes until softened and excess liquid evaporates.
12. Preheat oven to 220°C (428°F).
13. On a floured work surface, roll out both dough portions to 3 mm thickness.
14. Place on 2 baking sheets, prick all over with a fork, and bake for 3 minutes.
15. Cover with a kitchen towel, press lightly, remove the towel, and bake for another 4–5 minutes until set.
16. Top each baked dough piece with half the caramelized onions, half the cooked figs, 8 slices of pre-fried pancetta, and distribute half of the goat cheese.
17. Bake at 220°C (428°F) for 3 minutes.
18. Cut each dough piece into 16 canapés. Drizzle with olive oil, brush with pesto sauce, top with fresh basil leaves, and serve immediately.

Enjoy your meal!