Roasted Figs And Onions With Gorgonzola Croutons Recipes

BROILED FIG AND GORGONZOLA FINGER SANDWICHES

Steps:

• Preheat the oven to 350 degrees. Brush broth sides of the bread slices with olive oil and place on a baking sheet. Place the baking sheet in the oven and bake for 5 minutes. Turn the bread slices over and bake for another 5 minutes, or until toasted. Remove from the oven and cool. Preheat the broiler to high. Place each of the fig halves on a slice of toasted bread. Season with salt and pepper. Top with 1 ounce of crumbled gorgonzola. Place on a baking sheet. Broil the fig and gorgonzola sandwiches for 1 minute, or just until the cheese begins to melt. Remove from the oven and sprinkle with toasted walnuts. Top each sandwich with another slice of bread. Serve.

ROASTED FIGS AND ONIONS WITH GORGONZOLA CROUT

Steps:

• 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.

GORGONZOLA, FIG AND PECAN CHEESE TERRINE

Steps:

• Put the 1/2 cup quartered figs into a small saucepan along with the red wine and thyme. Let the mixture simmer over low heat for 15 minutes. Drain the figs, discard the thyme and wine and set the figs aside to cool.
• Put the cream cheese and butter into the bowl of a standing mixer and, using the paddle attachment, cream the mixture on medium until well blended, about 1 minute. Add the Gorgonzola, brandy and salt and beat 1 more minute. Take care not to overbeat or it won't set properly.
• Spray a 1 quart loaf pan with cooking spray and line the inside with plastic wrap. Spoon half of the cheese mixture into the pan and spread it evenly, making sure to get into the corners. Scatter the figs, pecans and chopped parsley on top evenly and cover with the remaining cheese. Give the pan a few sharp raps on a flat surface to settle the terrine, cover the top with plastic wrap and refrigerate for at least 6 hours.
• To remove the terrine from the pan, turn upside down on a flat surface and pull 1 end of the plastic wrap down. The terrine will slip out of the pan onto the top piece of plastic wrap. Slice and fan out on a platter garnished with greens. Garnish with the remaining 1/2 cup of figs, pecans and thyme. Serve with crackers.

BAKED FIGS WITH GORGONZOLA AND AGED BALSAMIC VINEGAR

Steps:

• Cut figs in half, then stuff with a teaspoon of cheese and cover with 2 tablespoons balsamic vinegar. Bake in 350-degree oven until warm, about 3 to 4 minutes. Mix oil and vinegar to make a dressing and toss with the mesclun salad. Season with salt and pepper. Serve the salad on the plate with the figs.