I made this recipe over the Christmas holidays and it was a big hit. I wanted to record it here so I could keep it handy to make again.
When I was reading over the recipe again though, I realized that we didn’t really make it per the recipe. First, we didn’t put 10 cloves of garlic in. That’s a lot of garlic! It might be great and if you’re a garlic lover, go for it but I think we just put a bit in. We also didn’t put 3 rosemary sprigs in. I think I just rubbed a teaspoon of dried rosemary in.
This dip is great but does need to be kept warm. Prepare in a microwavable dish to that it can be easily warmed up. Serve with sliced baguette and maybe some sliced pear. It makes a lot, so halving the recipe is a good idea for a small event. Finally, I did have a bit of trouble tracking down Mission figs. My regular grocery stops didn’t have them but I did find them in the local health food store.
Goat Cheese, Caramelized Onion and Mission Fig Dip
Summary: This flavours in this dip are perfect. The goat cheese goes perfectly with the onions and the fig. Serve warm with baguette slices or crackers.>br style=”clear:both” />
- 2 pounds goat cheese
- 14 dried Mission figs (1 cup), sliced
- 1/4 cup dry sherry
- 1/4 cup olive oil
- 2 large Spanish onions, thinly sliced
- 1 garlic clove, minced
- 3 rosemary sprigs (or less, to taste)
- 2 teaspoons salt
- Freshly ground black pepper
- 2 sliced baguettes, for dipping
- Preheat the oven to 350 degrees F.
- Crumble the goat cheese into an oven safe dish and set aside.
- In a sauce pan, combine the figs and sherry with enough water to just barely cover the figs. Place the sauce pan over high heat and bring up to a boil. Cover and remove from the heat and let the figs plump while you go ahead and cook the onions.
- Pour the olive oil into a large skillet and over medium heat. Add the onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 10 minutes, or until the onions are lightly browned. (I like to cook them longer and usually add a bit of brown sugar to the pan to enhance the caramelizing). Using a slotted spoon remove the plumped figs from the sauce pan, leaving behind any of the 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 and pears, if desired.
Prep time: 15 min | Cook time: 20 min | Total time: 35 min
Number of servings (yield): 8
Adapted from a Food Network Recipe courtesy Dan Smith and Steve McDonagh