Roasted Figs And Onions With Gorgonzola Crout

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Title: Roasted Figs And Onions With Gorgonzola Crout
Categories: #7, Tvfn
Yield: 1 servings


2 TB extra virgin olive oil
2 TB garlic -- chopped
1/4 ts salt
1/4 ts pepper
1/3 c fresh mint -- chopped
4 red onions -- halved and
: peeled
8 fresh figs
3 TB balsamic vinegar
5 oz Gorgonzola
: ds Tabasco sauce
: ds Worcestershire sauce
3 TB heavy cream
12 sl baguette
3 TB olive oil -- which has been
: mixed
: with 1 crushed
: garlic clove

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 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.

Yield: 4 servings

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.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved

Recipe By : PICK OF THE DAY SHOW #PD7717 #7

Date: Tue, 29
Oct 1996 11:18:55 -0500 (

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