Baked Goat Cheese with Caramelized Onion, Garlic and Mission Figs

Recipe courtesy Dan Smith and Steve McDonagh

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (42)

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Total Reviews: 42

Showing 31-40 of 42

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  • on May 12, 2006

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    this is a fantastic recipe for last minute entertaining - but i omitted the rosemary - it was too overpowering for the onions and figs -- i used a bit of oregano in the onions - and light red wine instead of sherry - the guests were impressed !!!

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  • on May 02, 2006

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    This recipe was a hit at our party and it was very easy to make. With hints of sweet and savory from the onions and figs, along with the creaminess of the goat cheese, it had some great layers of flavors.

    I definitely recommend serving with toasted baguettes.

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  • on April 27, 2006

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    I've made this recipe twice and used multigrain baquettes- everyone loved it. I actually find myself craving it when I get hungry.

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  • on April 25, 2006

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    Great flavors! I use this as a topping for pizza and cut it up as appetizers. That eliminates the need for scooping and spreading.

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  • on April 23, 2006

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    I think I may have put too many figs in it because that is mostly what I could taste so next time I would put a little less figs but other than that, it was very tasty.

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  • on April 04, 2006

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    The flavors here were stellar, but the goat cheese quickly became too stiff to scoop easily with a cracker as it cooled, which made my party guests less likely to reach for it as the night went on. (Next time I'm going to try using this recipe as the filling for goat cheese tartlets -- I think putting the bread, cheese, and fig/onion topping all in one bite-sized piece would work better for party food.

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  • on February 12, 2006

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    This is soooo good. It's made me famous at parties - I'm just a little ashamed to say I take full credit when I bring this to a party. It's becoming my signature dish - it is so fabulous.

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  • on February 12, 2006

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    This is a great recipe! Buy crumbled goat cheese and I added some yellow pepper for color. Outstanding!!!

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  • on February 11, 2006

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    The blending of flavors on this dip is wonderful. However, I took it to a party where they did not have warming facilities. This needs to be kept warm in order to dip the bread properly. But I enjoyed it and it's a definite make-again. Thanks, Dan and Steve. I enjoy your show!

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  • on February 09, 2006

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    Great reipe- Very easy to make. Cut the recipe in half for less people

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