Goat Cheese Fig Crostini W Caramelized Onions Food

SAGE AND GOAT CHEESE CROSTINI WITH CARAMELIZED ONIONS

Steps:

• Melt butter and olive oil in skillet over med heat.
• Add onions stir occasionally, until browned.
• Add salt and pepper and Grand Marnier, cook until alcohol evaporates.
• Remove from heat; set aside.
• Mix sage and goat cheese, reserve some sage to sprinkle over crostini later.
• Toast sliced baguettes.
• Spread goat cheese mixture onto sliced crostini.
• Top with onions.
• Sprinkle with sage.
• Serve at room temperature.
• Enjoy!

FIG, CARAMELIZED ONION AND GOAT CHEESE PANINI

Steps:

• In a large skillet, heat 2 tablespoons butter over medium heat. Add onions, sugar and salt; cook and stir until softened, about 15 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally., Meanwhile, place figs, water and honey in a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until liquid is almost evaporated, about 20 minutes., Preheat panini maker or indoor electric grill. Layer 6 slices of bread with Asiago cheese, prosciutto, goat cheese, caramelized onions and figs; top with remaining bread. Spread outsides of sandwiches with remaining butter., Cook sandwiches, covered, until bread is browned and cheese is melted, 4-5 minutes. If desired, drizzle with balsamic glaze.

FIGS WITH CARAMELIZED ONIONS AND GOAT CHEESE

Steps:

• Heat a skillet over medium heat; add oil. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and cool.
• While the onion is cooling, cut the figs lengthwise into 1/4-inch rounds.
• Layer 1/4 teaspoon goat cheese, 1/4 teaspoon caramelized onions, and 1 or 2 fig slices on each cracker.

BAKED GOAT CHEESE WITH CARAMELIZED ONION, GARLIC AND MISSION FIGS

Steps:

• Preheat the oven to 350 degrees F.
• Crumble the goat cheese into an oven safe dish and set aside.
• In a sauce pot combine the figs and sherry with enough water to barely cover the figs. Place the sauce pot over high heat and bring up to a bubble, cover and remove from the heat and let the figs plump while the onions are cooking.
• Pour the olive oil into a large skillet and place over medium heat. Add the onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 10 minutes, or until lightly browned. Using a slotted spoon remove the plumped figs from the sauce pot, leaving behind any of the pluming liquid. Add the figs to the cooked onions, stir to combine and then spoon over the goat cheese. Place the dish into the top half of the oven for 20 minutes, until the edges begin to bubble.
• Remove and serve immediately with sliced baguettes.

MARINATED FIG AND GOAT CHEESE CROSTINI

Steps:

• In a medium bowl, combine the goat cheese, olive oil, honey and half of the tarragon, shallots and lemon zest. Season with salt and pepper.
• In a separate bowl, toss the figs with the lemon juice, saba vinegar and remaining tarragon, shallots and lemon zest. Season with salt and pepper.
• Spread the goat cheese mixture on the crostini, then top with the figs.

FIGS STUFFED WITH GOAT CHEESE

Steps:

• Use your fingers to roll the goat cheese into 24 1/2 teaspoon-sized balls.
• Cut figs in half. Press a cheese ball into the center of each fig. Plate them and drizzle with vinegar. Serve within an hour.