Roasted Figs & Onions with Gorgonzola Crout
Fresh figs, roasted with mint, garlic, gorgonzola and served with French bread, a very classy appetizer.
Yield
6 servingsPrep
14 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
garlic
chopped |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅓ | cup |
mint leaves
fresh, chopped |
*
|
| 4 | each |
red onion
halved and peeled |
|
| 8 | each |
figs
fresh |
|
| 3 | tablespoons |
balsamic vinegar
|
|
| 5 | ounces |
gorgonzola cheese
|
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | dash |
worcestershire sauce
|
*
|
| 3 | tablespoons |
heavy whipping cream
|
|
| 12 | slices |
bread, french baguette
|
*
|
| 3 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
garlic
chopped |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 79 | ml |
mint leaves
fresh, chopped |
*
|
| 4 | each |
red onion
halved and peeled |
|
| 8 | each |
figs
fresh |
|
| 45 | ml |
balsamic vinegar
|
|
| 144.5 | ml/g |
gorgonzola cheese
|
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | dash |
worcestershire sauce
|
*
|
| 45 | ml |
heavy whipping cream
|
|
| 12 | slices |
bread, french baguette
|
*
|
| 45 | ml |
olive oil
|
|
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.
