14 dried mission figs, halved lengthwise, then sliced crosswise
1/4 cup dry sherry
1/4 cup olive oil
2 large spanish onions, halved and thinly sliced
10 garlic cloves, crushed
3 sprigs of fresh rosemary (3–4 inches long)
2 teaspoons coarse salt
Freshly ground black pepper, to taste
*Baguette, thinly sliced
*Note: for a gluten-free appetizer, serve with gluten-free crackers or sliced pears
Preheat oven to 350º F. Crumble the goat logs into a medium-sized oven-safe dish (ideally, something that can go from oven to table) Set aside.
Put sliced figs in a small saucepan. Add sherry and a little water to cover. Bring to a boil and remove from heat. Set aside. Dried figs will plump and absorb the flavor of the sherry.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onions, garlic, rosemary sprigs, salt and pepper. Sauté, stirring often, for 10-12 minutes, until onions are lightly browned. Remove plumped figs from pot using a slotted spoon and add them to the onion mixture. Stir to combine. Discard thick woody rosemary stems from mixture, and heap the caramelized onions and fig mixture on top of the goat cheese. MAKE-AHEAD NOTE: At this point you can cover and refrigerate the dish for a day or two. When you are ready to serve it, let it sit at room temp for 1/2 hour before continuing.
Juste before serving, bake in the preheated oven for 20 minutes, until cheese is hot and starting to bubble at the edges. Serve hot, surrounded by baguette slices or crackers. Enjoy!
Keywords: Goat cheese and fig appetizer, Crostini with goat cheese and figs