Baked Goat Cheese with Caramelized Onion, Garlic and Mission Figs
Ingredients
1 1/2 lb goat cheese
14 dried Mission figs (1 cup), sliced
1/3 cup dry sherry
1/4 cup olive oil
2 large Spanish onions, thinly sliced
10 garlic cloves, crushed
3 rosemary sprigs
2 tsp salt
Freshly ground black pepper
2 sliced baguettes, for dipping
Directions
Preheat the oven to 350F.
Crumble the goat cheese into an oven-safe casserole dish and set aside.
In a sauce pot, combine the figs and sherry with enough water to barely cover the figs. Bring to a bubble over high heat, then cover, remove from the heat, and let the figs steep and plump up while the onions cook.
Pour the olive oil into a large skillet over medium heat. Add the onions, garlic, rosemary, salt, and pepper and cook, stirring often, for about 25 minutes, until lightly browned.
Using a slotted spoon, remove the plumped figs from the sauce pot (leaving behind the liquid) and add them to the cooked onions. Stir to combine, then spoon over the goat cheese.
Place the dish in the top half of the oven for 20 minutes, until the edges begin to bubble.
Remove and serve immediately with sliced baguettes or crackers.
