| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
#7, Tvfn |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Extra virgin olive oil |
| 2 |
tb |
Garlic; chopped |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/3 |
c |
Fresh mint; chopped |
| 4 |
|
Red onions; halved and peeled |
| 8 |
|
Fresh figs |
| 3 |
tb |
Balsamic vinegar |
| 5 |
oz |
Gorgonzola |
| 1 |
ds |
Tabasco sauce |
| 1 |
ds |
Worcestershire sauce |
| 3 |
tb |
Heavy cream |
| 12 |
sl |
Baguette |
| 3 |
tb |
Olive oil; which has been mixed with 1 crushed garlic clove |
|
|
Copyright, 1996, TV FOOD NETWORK, G.P., All |
|
|
|
|
|
Reserved |
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.
Rights
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 <ctapping@USIT.NET>
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