Roasted figs and onions with gorgonzola croutons

 
              ROASTED FIGS AND ONIONS WITH GORGONZOLA CROUTONS
 
 Recipe By     : PICK OF THE DAY  SHOW #PD7717 #7
 Serving Size  : 1    Preparation Time :0:00
 Categories    : #7                               Tvfn 
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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          Tabasco sauce
           dash          Worcestershire sauce
    3      tablespoons   heavy cream
   12      slices        baguette
    3      tablespoons   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 
 
 
 
 
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