Roasted Figs and Onions with Gorgonzola Croutons

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
4 servings

Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons garlic, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup fresh mint, chopped
  • 4 red onions, halved and peeled
  • 8 fresh figs
  • 3 tablespoons balsamic vinegar
  • 5 ounces Gorgonzola
  • Dash of Tabasco
  • Dash of Worcestershire
  • 3 tablespoons heavy cream
  • 12 slices baguette
  • 3 tablespoons olive oil which has been mixed with 1 crushed garlic clove
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 roast for 30 minutes.

  • Add figs to the 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 temperature to 400 degrees. Place baguette slices on a baking sheet and toast the 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. 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.


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