| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | #7, Tvfn | 1 | Servings |
INGREDIENTS
| 2 | T | Extra virgin olive oil |
| 2 | T | Garlic, chopped |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 1/3 | c | Fresh mint, chopped |
| 4 | Red onions, halved and | |
| peeled | ||
| 8 | Fresh figs | |
| 3 | T | Balsamic vinegar |
| 5 | oz | Gorgonzola |
| 1 | ds | Tabasco sauce |
| 1 | ds | Worcestershire sauce |
| 3 | T | Heavy cream |
| 12 | Baguette | |
| 3 | T | Olive oil, which has been |
| mixed with 1 crushed | ||
| garlic clove |
INSTRUCTIONS
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 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. Yield: 4 servings 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. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : PICK OF THE DAY SHOW #PD7717 #7 Posted to MC-Recipe Digest V1 #268 Date: Tue, 29 Oct 1996 11:18:55 -0500 (EST) From: Chuck & Dorothy Tapping <[email protected]>
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Nutrition (calculated from recipe ingredients)
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Calories: 1034
Calories From Fat: 537
Total Fat: 63.8g
Cholesterol: 188.2mg
Sodium: 2645.6mg
Potassium: 1475.2mg
Carbohydrates: 93g
Fiber: 15.2g
Sugar: 44g
Protein: 39.7g