Roasted Figs And Onions With Gorgonzola Crout Recipes

ROASTED STUFFED FIG WITH GORGONZOLA

Steps:

• Freeze the grape slices until frozen, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Put the Gorgonzola and mascarpone in a bowl and mix with an electric hand mixer until combined. Fill a disposable pastry bag with the cheese mixture and snip the tip about 1/2 inch from the end.
• Remove the top third from each fig and place upright on a small baking sheet. Add the walnuts and roast until the figs are soft and beginning to caramelize and the walnuts are toasty, about 10 minutes.
• Heat a saute pan over medium heat and add a splash of olive oil. Add the prosciutto and saute until crispy, about 5 minutes. Add a splash of red wine vinegar and remove from the heat.
• Finely chop the walnuts. Pipe a heaping amount of the cheese mixture into each fig. Roll the tops in chopped walnuts. Top with crispy prosciutto pieces. Stick a frozen grape slice in each.

ROASTED FIGS AND ONIONS WITH GORGONZOLA CROUTONS

Steps:

• 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 roast for 30 minutes.
• Add figs to the 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 temperature to 400 degrees. Place baguette slices on a baking sheet and toast the slices for about 7 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 15-20 minutes until softened. Serve with mascarpone cheese or whipped cream.

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.