Ingredients
- 2 pounds goat cheese
- 14 dried Mission figs (1 cup), sliced
- 1/4 cup dry sherry
- 1/4 cup olive oil
- 2 large Spanish onions, thinly sliced
- 10 garlic cloves, crushed
- 3 rosemary sprigs
- 2 teaspoons salt
- Freshly ground black pepper
- 2 sliced baguettes, for dipping
Directions
Preheat the oven to 350 degrees F.
Crumble the goat cheese into an oven safe dish and set aside.
In a sauce pot combine the figs and sherry with enough water to barely cover the figs. Place the sauce pot over high heat and bring up to a bubble, cover and remove from the heat and let the figs plump while the onions are cooking.
Pour the olive oil into a large skillet and place over medium heat. Add the onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 10 minutes, or until lightly browned. Using a slotted spoon remove the plumped figs from the sauce pot, leaving behind any of the pluming liquid. Add the figs to the cooked onions, stir to combine and then spoon over the goat cheese. Place the dish into the top half of the oven for 20 minutes, until the edges begin to bubble.
Remove and serve immediately with sliced baguettes
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By filia82_11541204
riverside, CT
on December 01, 2011
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This is my favorite "go-to" recipe for a dinner party. It is absolutely amazing! If you dont have sherry on hand, you can buy "sherry cooking wine" at the grocery store and just use that. I would recommend that over just red wine. It adds a great flavor component to the dish.
By anglr23_8699588
Southampton, NY
on November 03, 2011
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Love this recipe and have made it 2 times in the past month. My one change in this recipe was to reduce the garlic amount to one clove only. I scratched my first batch of garlic and onions cause I thought it would have overpowered the other ingredients. The smooth, saltiness of the goat cheese and the sweetness of the onions & figs with just a little hint of garlic was perfect. Will definitely make again!
By km11
on January 01, 2011
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Absolutely delicious recipe. I prefered the figs and onions in smaller pieces, so I large-diced the figs and sliced the onions and then cut them into thirds. I thought it was easier to eat. I agree with previous reviews that stated you could reduce the goat cheese from 2# to 2-11 oz. logs. Would definitely make this again.
Read all 41 reviews