BAKED GOAT CHEESE WITH CARAMELIZED ONION,
GARLIC AND MISSION FIGS
Yield: 20 servings
2 (11-12 oz.) logs goat cheese
14 dried Mission figs (1 cup), finely chopped
1/4 cup dry sherry
1/4 cup olive oil
2 large Spanish onions, finely chopped
10 garlic cloves, crushed
3 rosemary sprigs
2 teaspoons salt
freshly ground black pepper
1 baguette, sliced (for dipping)
1. Preheat oven to 350º F.
2. Crumble the goat cheese into an oven safe dish and set aside.
3. In a sauce pot combine the figs and sherry with enough water to barely cover the figs. Place the sauce pot over high heat and bring up to a bubble, cover and remove from the heat and let the figs plump while the onions are cooking.
4. Pour the olive oil into a large skillet and place over medium heat. Add the onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 10 minutes, or until lightly browned.
5. Using a slotted spoon remove the plumped figs from the sauce pot, leaving behind any of the liquid. Add the figs to the cooked onions, stir to combine and then spoon over the goat cheese. Place the dish into the top half of the oven for 20 minutes, until the edges begin to bubble.
6. Remove and serve immediately with sliced baguettes.
|crumbling the goat cheese into the baking dish|
|adding sherry to the chopped figs|
|onion, garlic, rosemary, salt & pepper|
|I want to say golden, but the rosemary |
turned the onion more of a light green.
|I removed the rosemary so it wouldn't be too |
overpowering. It still had a very strong (and wonderful)
rosemary flavor, so I recommend doing that.
|adding the cooked figs|
|putting the fig/onion mixture over the goat cheese|
|ready to bake|
|nice, warm baked goat cheese with |
caramelized onion, garlic and mission figs
|served on a juicy pear slice|