Figs In Red Wine With Herbed Goat Cheese Food

FIG AND ONION BRUSCHETTA

Steps:

• For figs:
• Place figs in small bowl. Pour 1 cup boiling water over; let soak 45 minutes. Drain figs; place in small saucepan. Add wine and next 3 ingredients; bring to boil, stirring to dissolve sugar. Reduce heat to medium. Simmer until figs are tender and liquid is syrupy, stirring occasionally, about 20 minutes. Add vinegar; cook 1 minute longer. Remove pan from heat; cool.
• For onion:
• Melt butter with oil in medium skillet over medium-high heat. Add onion; sauté until beginning to soften and brown, stirring occasionally, about 4 minutes. Reduce heat to low; add vinegar and sugar, then sprinkle with coarse salt and pepper. Stir until vinegar has almost evaporated, about 1 minute. Cool. DO AHEAD: Figs and onion mixture can be made 2 hours ahead. Let stand at room temperature.
• For ricotta:
• Whisk ricotta, 1 tablespoon oil, and cream in medium bowl until fluffy. Season with coarse salt and pepper. Preheat broiler. Drizzle ciabatta with some olive oil and sprinkle with coarse salt and pepper. Broil bread on both sides until toasted. Transfer to serving plate. Spread 2 tablespoons ricotta mixture on each bread slice. Spoon glazed figs with some of syrup over; top with onion mixture. Sprinkle with Parmesan and oregano. Drizzle with oil and serve immediately.

ORANGES AND FIGS IN SPICED RED WINE

Steps:

• Combine the wine, sugar and bouquet garni in a saucepan large enough to contain the oranges and figs in a single layer. Bring to a simmer, covered, over moderate heat. Add the figs and simmer for 5 minutes. Add the oranges and turn them for 3 to 4 minutes, turning them so they cook evenly. Turn the heat off and let the oranges and figs cool in the syrup.
• Remove them to a serving bowl. Reduce the syrup by half and let cool. Discard bouquet garni and spoon syrup over figs and oranges. Garnish with walnuts or pistachios if you wish.

GOAT CHEESE CROSTINI WITH GRAPE SALSA

Steps:

• Combine grapes, onion, jalapeno pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt and pepper. Let stand at least 30 minutes.
• Preheat oven to 375°. Arrange bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool.
• Combine goat cheese with Mayonnaise in small bowl until smooth. Season, if desired, with salt and pepper.
• Evenly spread cheese mixture onto crostinis, then top with grape salsa.

GRAPE LEAVES STUFFED WITH GOAT CHEESE & FIGS

Steps:

• Puree figs with cream or [cream cheese with a little milk] in food processor.
• Transfer to a mixing bowl and whisk in egg and cheese.
• Fold in raisins, pine nuts and cheese.
• Wrap a tablespoon of filling in grape leaves.
• Place in 350 degree oven on a lightly oiled pan and bake until warm, about 15 minutes.