• 2 pounds goat cheese
• 14 dried Caifornia figs*, sliced (1 cup)
• 1/4 cup dry sherry
• 1/4 cup olive oil
• 2 large Spanish onions, thinly sliced
• 10 cloves garlic, crushed
• 3 sprigs rosemary
• 2 teaspoons salt
• Freshly ground black pepper
• 2 baguettes sliced, for dipping

Preheat oven to 350° F.

Crumble goat cheese into an oven safe dish and set aside.

In a sauce pot, combine figs and sherry with enough water to barely cover figs. Place sauce pot over high heat and bring to boil, cover and remove from heat and let figs plump while onions are cooking.

Pour olive oil into a large skillet and place over medium heat. Add onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 10 minutes, or until lightly browned.

Using a slotted spoon remove plumped figs from sauce pot, leaving behind any of the liquid. Add figs to cooked onions, stir to combine and then spoon over goat cheese.

Place dish into top half of oven for 20 minutes, until edges begin to bubble.

Remove and serve immediately with sliced baguettes.

Note: Black Mission figs recommended.

Calories 172.9 (62% from Fat); Total Fat 12.3g;
Sodium 401mg; Potassium 82.4g; Cholesterol 20.9mg; Protein 8.8g; Carbohydrate 6.4g; Sugar 3.9g; Dietary Fiber 0.8g;