- 2 pounds goat cheese
- 14 California Dried Figs (1 cup), sliced
- ¼ cup dry sherry
- water; as needed
- ¼ cup olive oil
- 2 large Spanish onions, thinly sliced
- 10 cloves garlic, crushed
- 3 rosemary sprigs
- 2 teaspoons salt
- freshly ground black pepper; to taste
- 2 baguettes, sliced; for dipping
Nutrition Facts (per serving)
Calories 140 (60% from Fat); Total Fat 9g; Saturated Fat 5g; Trans Fat -0-g; Cholesterol 20mg; Sodium 270mg; Potassium 105mg; Carbohydrate 8g; Sugar 5g; Dietary Fiber 1g; Protein 6g
Vitamin A 6% Vitamin C 2% Calcium 10% Iron 4%
Preheat oven to 350°F. Crumble goat cheese into ovenproof dish and set aside.
In saucepot, combine figs and sherry with enough water to cover. Over high heat, bring to a boil; cover, remove from heat, and set aside.
Measure olive oil into large skillet over medium heat. Add onions, garlic, rosemary, salt and pepper. Cook, stirring often, until onions are slightly browned, about 10 minutes.
With slotted spoon, remove figs from saucepot to skillet with onion mixture and stir to combine. Spoon over goat cheese. Place dish onto top rack and bake for 20 minutes, until edges begin to bubble. Serve immediately with sliced baguette.
California Dried Mission Figs preferred for this recipe.