Title: Roasted Figs And Onions With Gorgonzola Croutons
Categories: #7, Tvfn
Yield: 1 Batch
2 tb Extra virgin olive oil
2 tb Garlic -- chopped
1/4 ts Salt
1/4 ts Pepper
1/3 c Fresh mint -- chopped
4 Red onions -- peeled,
- halved
8 Fresh figs
3 tb Balsamic vinegar
5 oz Gorgonzola
1 ds Tabasco sauce
1 ds Worcestershire sauce
3 tb Heavy cream
12 sl Baguette
3 tb Olive oil; which has been
- mixed
1 cl Garlic; crushed
Preheat oven to 350 F. 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 F and toast the baguette
slices for about 7 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 to 20 minutes until softened. Serve with mascarpone cheese
or whipped cream.
Copyright, 1996, TV Food Network, G.P., All Rights Reserved
