Oh, I'm so envious, Denise! Did you get enough for -
* Exported from MasterCook *
Open-faced manchego cheese and fig sandwich
1/4 cup sweet white wine such as Muscat de Beaumes-de-Venise
6 black mission figs -- cut in half
4 Tbsps. olive oil -- divided
6 cups sliced onions -- 1/4 -inch thick
1 tsp. sugar
1 tsp. fresh thyme leaves
1 tsp. salt
1/8 tsp. freshly ground black pepper
4 slices organic multi-grain bread -- toasted
3 ounces shaved manchego cheese
Fleur de sel
1. In a small saucepan, heat the Muscat to warm and pour it over the fig halves in a bowl. Let the figs stand 30 minutes to marinate.
2. In a large heavy skillet over medium heat, add 2 Tbsps. of the olive oil. Add the sliced onions, then stir in sugar, thyme, salt and pepper. Reduce the heat to low, cover and slowly cook until the onions are golden brown, 35 to 45 minutes, stirring occasionally. Keep the onions warm.
3. Brush both sides of the bread slices with 1 Tbsp. of the olive oil. Grill until lightly toasted, about 1 to 2 minutes, then turn and toast 1 to 2 minutes on the other side. Keep warm.
4. Drain the figs and place them on a paper towel. Brush the cut side of the figs with the remaining 1 Tbsp. olive oil and put the figs cut-side down on a heated grill pan; cook 2 to 3 minutes until lightly browned. Turn the figs and grill another 2 to 3 minutes until the figs are tender yet retain their shape.
5. Divide the warm caramelized onions onto toasted bread slices on a baking sheet. Top with shavings of manchego. Put the sandwiches under the broiler just until the cheese begins to melt, 1 to 2 minutes. Top each sandwich with three fig halves and a sprinkle of fleur de sel on each fig. Serve immediately.
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or, maybe this little jewel of an appy?
* Exported from MasterCook *
OUT-OF-THIS-WORLD PIZZA with GOAT CHEESE & FIG TAPENADE
a Chef's Journey
2/3 cup dried figs, -- chopped, (~4 oz.)
3 Tablespoons water
3 Tablespoons kalamata olives -- chopped, pitted
1 Tablespoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon fresh thyme, -- chopped
1/8 teaspoon freshly ground black pepper
4 whole-wheat English muffins, -- split
1 cup soft goat cheese, -- crumbled (4 oz.)
Thyme sprigs (optional)
Preheat oven to 375 degrees.
Combine figs & water in a small saucepan over med. heat. Cook 5 min., till liquid is absorbed, stirring frequently.
Place figs in a small bowl.
Stir in olives, vinegar, oil, chopped thyme, and pepper.
Top each muffin half with 2 T. cheese & 2 T. fig mixture.
Place muffin halves on a foil-lined baking sheet.
Bake at 375 for 15 min., or till cheese melts.
Cut each muffin half in half.
Garnish with Thyme sprigs, if desired.
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NOTES : It can be made several days in advance & refrigerated.
On the day of the party, assemble the pizzas up to one hour in advance, cover & leave at room temp. till ready to bake.
