Recipe courtesy of Curtis Aikens
Roasted Figs and Onions with Gorgonzola Croutons
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 462
- Total Fat
- 22
- Saturated Fat
- 10
- Carbohydrates
- 54
- Dietary Fiber
- 7
- Sugar
- 26
- Protein
- 14
- Cholesterol
- 42
- Sodium
- 752
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
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.