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Name: Roasted Figs and Onions with Gorgonzola Croutons
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 tb Heavy cream; 2 tb Extra Virgin Olive Oil; 8 Fresh figs; 12 sl Baguette; 2 tb Garlic; chopped; 3 tb Olive oil; which has been; 4 Red onions; halved and; 1/4 ts Salt; 3 tb Balsamic vinegar; 1 ds Worcestershire Sauce; 1/3 c Fresh mint; chopped; 1/4 ts Pepper; 1 ds Tabasco sauce; 5 oz Gorgonzola

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INGREDIENTS

3 tb Heavy cream
2 tb Extra Virgin Olive Oil
8 Fresh figs
12 sl Baguette
2 tb Garlic; chopped
3 tb Olive oil; which has been
4 Red onions; halved and
1/4 ts Salt
3 tb Balsamic vinegar
1 ds Worcestershire Sauce
1/3 c Fresh mint; chopped
1/4 ts Pepper
1 ds Tabasco sauce
5 oz Gorgonzola

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

NOTES

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Roasted Figs and Onions with Gorgonzola Croutons

3 tb Heavy cream
2 tb Extra Virgin Olive Oil
8 Fresh figs
12 sl Baguette
2 tb Garlic; chopped
3 tb Olive oil; which has been
4 Red onions; halved and
1/4 ts Salt
3 tb Balsamic vinegar
1 ds Worcestershire Sauce
1/3 c Fresh mint; chopped
1/4 ts Pepper
1 ds Tabasco sauce
5 oz Gorgonzola

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 <ctapping@USIT.NET>

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Nutrition

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Serving Size: 1 Serving (6761g)
Recipe Makes: 1 Servings

Calories: 18894
Calories from Fat: 1707 (9%)

Amt Per Serving		% DV

	Total Fat 189.7g	253 %
	Saturated Fat 66.1g	331 %
	Monounsaturated Fat 54.7g
	Polyunsanturated Fat 53.2g
Cholesterol 136.9mg		42 %
Sodium 41938mg		1446 %
Potassium 9224.5mg		243 %
Total Carbohydrate 3553.6g		1045 %
	Dietary Fiber 159.5g	638 %
	Sugars, other 3394.1g
Protein 756g		1080 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 18894

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