Roasted figs & onions with gorgonzola crout

1 Servings

Ingredients

Quantity Ingredient
4 red onions -- halved and
8 fresh figs
Date: Tue, 29 Oct 1996 11:18:55

Directions

2 TB extra virgin olive oil

2 TB garlic -- chopped

¼ ts salt

¼ ts pepper

⅓ c fresh mint -- chopped

: peeled

3 TB balsamic vinegar

5 oz Gorgonzola

: ds Tabasco sauce

: ds Worcestershire sauce 3 TB heavy cream

12 sl baguette

3 TB olive oil -- which has been : mixed

: with 1 crushed

: garlic clove

Preheat oven to 350 degrees. In a medium bowl, mix the olive oil, garlic, salt, pepper and mint. Slice the onions in half, from stem to root end and add to bowl. Coat onions and place in a shallow baking dish and roost for 30 minutes. Add figs to baking dish, baste with juices and roast for 15 more minutes. Meanwhile, mix gorgonzola, Tabasco, Worcestershire and thin with cream to make a spreadable mixture. Brush baguette slices with garlic oil. Remove the onions and figs from oven, raise oven to 400 degrees and toast the baguette slices for about7 minutes, until browned.

To serve:

Spread the cheese mixture on the bread. Place the onion and fig mixture on a platter, and surround with the croutons. Serve immediately.

Yield: 4 servings

Tip: DRIED FIGS

Heat your figs with a mixture of brandy and water to barely cover.

Cook 15-20 minutes until softened. Serve with mascarpone cheese or whipped cream.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : PICK OF THE DAY SHOW #PD7717 #7 ~0500 (

Related recipes