Roasted figs and onions with gorgonzola croutons

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Extra virgin olive oil
2 tablespoons Garlic; chopped
¼ teaspoon Salt
¼ teaspoon Pepper
⅓ cup Fresh mint; chopped
4 Red onions; halved and peeled
8 Fresh figs
3 tablespoons Balsamic vinegar
5 ounces Gorgonzola
1 dash Tabasco sauce
1 dash Worcestershire sauce
3 tablespoons Heavy cream
12 slices Baguette
3 tablespoons Olive oil; which has been mixed with 1 crushed garlic clove
Copyright, 1996, TV FOOD NETWORK, G.P., All
Reserved

Directions

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.

Rights

Recipe By : PICK OF THE DAY SHOW #PD7717 #7 Posted to MC-Recipe Digest V1 #268 Date: Tue, 29 Oct 1996 11:18:55 -0500 (EST) From: Chuck & Dorothy Tapping <ctapping@...>

Related recipes