Roasted Figs and Onions with Gorgonzola Crout
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...
Ingredients
- 2tbsp extra virgin olive oil
- 2tbsp garlic -- chopped
- 1/4tsp salt
- 1/4tsp pepper
- 1/3cup fresh mint -- chopped
- 4red onions -- halved and
- 3tbsp balsamic vinegar
- 5ozgorgonzola
Directions
- 1
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
- 2
In a medium bowl, mix the olive oil, garlic, salt, pepper and mint
- 3
Slice the onions in half, from stem to root end and add to bowl
- 4
Coat onions and place in a shallow baking dish and roost for 30 minutes
- 5
Add figs to baking dish, baste with juices and roast for 15 more minutes
- 6
Meanwhile, mix gorgonzola, Tabasco, Worcestershire and thin with cream to make a spreadable mixture
- 7
Brush baguette slices with garlic oil
- 8
Remove the onions and figs from oven, raise oven to 400 degrees and toast the baguette slices for about7 minutes, until browned