Roasted Figs and Onions with Gorgonzola Crout

• 2 tablespoons olive oil, extra-virgin
• 2 tablespoons garlic chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 13 cup mint leaves fresh, chopped
• 4 each red onion halved and peeled
• 8 each figs fresh
• 3 tablespoons balsamic vinegar
• 5 ounces gorgonzola cheese
• 1 dash red hot pepper sauce
• 1 dash worcestershire sauce
• 3 tablespoons heavy whipping cream
• 12 slices bread, french baguette
• 3 tablespoons olive oil

1. Preheat oven to 350F (180C).
2. In a medium bowl, mix the olive oil, garlic, salt, pepper and mint.
3. Slice the onions in half, from stem to root end and add to bowl.
4. Coat onions and place in a shallow baking dish and roost for 30 minutes.
5. Add figs to baking dish, baste with juices and roast for 15 more minutes.
6. Meanwhile, mix gorgonzola, Tabasco, Worcestershire and thin with cream to make a spreadable mixture.
7. Brush baguette slices with garlic oil.
8. Remove the onions and figs from oven, raise oven to 400 degrees and toast the baguette slices for about7 minutes, until browned.
9. To serve: Spread the cheese mixture on the bread.
10. Place the onion and fig mixture on a platter, and surround with the croutons.
11. Serve immediately.
12. Tip: DRIED FIGS Heat your figs with a mixture of brandy and water to barely cover.
13. Cook 15 to 20 minutes until softened.
14. Serve with mascarpone cheese or whipped cream.

olive oil, garlic, salt, black pepper, mint, red onion, balsamic vinegar, gorgonzola cheese, red hot pepper sauce, worcestershire sauce, heavy whipping cream, bread, olive oil

Taken from recipeland.com/recipe/v/roasted-figs-onions-gorgonzola--33098 (may not work)