Roasted Figs & Onions with Gorgonzola Crout

Directions

Preheat oven to 350℉ (180℃).

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 degrees and toast the baguette slices for about7 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 to 20 minutes until softened.

Serve with mascarpone cheese or whipped cream.