FIG AND ONION SPREAD
This is delicious spread on crackers or a sliced baguette with a smear of blue cheese. It can also be used as a topping for a wheel of warm brie. It's important to use a good quality aged balsamic vinegar in this recipe.
Provided by Thea McAbbott
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 45m
Yield 24
Number Of Ingredients 5
Steps:
- Heat olive oil in a saucepan over medium heat; stir onion in the hot oil. Reduce heat to medium-low, cover saucepan, and cook, stirring occasionally, until onion is softened and caramel-colored, 20 to 25 minutes.
- Stir figs into onion; cook and stir until figs begin to lose their shape and have softened into onion, 10 to 15 minutes. Pour balsamic vinegar into fig-onion mixture; cook until all the liquid has evaporated, 5 to 10 minutes. Stir sugar, 1 tablespoon at a time, into fig-onion mixture until desired sweetness is reached. Serve warm or chilled.
Nutrition Facts : Calories 38.2 calories, Carbohydrate 4.6 g, Fat 2.3 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 0.3 g, Sodium 1.1 mg, Sugar 3.9 g
FIG TART WITH CARAMELIZED ONIONS, ROSEMARY AND STILTON
I used packaged puff pastry here because I thought the dense, almost candied figs would work well with an airy, flaky crust - one that I didn't have to make. The cheese and rosemary helps balance the intensity of the figs, while a drizzling of honey at the end brings out the sweetness of onions and figs.
Provided by Melissa Clark
Categories pies and tarts, appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a large skillet over low heat, melt butter with oil. Add onions, rosemary and sugar. Cook, tossing occasionally, until onions are limp and golden brown, 30 to 40 minutes. Stir in the vinegar, scraping any browned bits from bottom of pan.
- In a small bowl, whisk together the milk and egg until smooth. Stir in the onions. Preheat oven to 400 degrees. Line an 11 by 17-inch baking sheet with parchment paper. On a lightly floured surface, roll out pastry to a 9 by 12-inch rectangle. Transfer to baking sheet.
- Use a fork to spread onion mixture evenly over pastry (let excess egg mixture drip back into bowl), leaving a 1-inch border. Arrange figs, cut-side up, in even rows on onion mixture. Scatter cheese and pine nuts over figs. Use a pastry brush to dab edges of tart with egg mixture. Gently fold over edges of tart to form a lip and brush with more egg mixture.
- Bake until pastry is puffed and golden, 25 to 30 minutes. Serve, sprinkled with rosemary needles and drizzled with honey, if desired, warm or at room temperature.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 18 grams, Carbohydrate 35 grams, Fat 28 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 253 milligrams, Sugar 11 grams, TransFat 0 grams
FIG SPREAD
The amber-colored Calimyrna, from California, is most common fig grown in the United States. This is the kind we've used in our recipe. Black Mission figs, which are a little less sweet, are also widely available.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Yield Makes 1 3/4 cups
Number Of Ingredients 3
Steps:
- In a medium saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil. Reduce heat; simmer, covered, until most of liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes.
- Transfer mixture to a food processor; add lemon juice. Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency). Store in refrigerator for up to 1 month.
FIG AND ONION BRUSCHETTA
Provided by Andrew Carmellini
Categories Onion Appetizer Vegetarian High Fiber Oscars Dinner Ricotta Fig Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 23
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.
FIG, GOAT CHEESE, AND CARAMELIZED ONION SANDWICHES
Fresh figs, goat cheese, and golden-brown onions on a sandwich -- who knew?
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium. Add onions, and season with salt and pepper. Cover, and cook, stirring occasionally, until onions have softened, 8 to 10 minutes. Uncover; cook until onions are golden brown, 10 to 12 minutes more (if skillet begins to darken, add cup water).
- Dividing evenly, spread cheese on 4 bread slices. Top with onions and figs; sandwich with remaining bread.
Nutrition Facts : Calories 421 g, Fat 14 g, Fiber 7 g, Protein 14 g
FIG, CARAMELIZED ONION AND GOAT CHEESE PANINI
A taste of this sandwich whisks you to the Italian countryside. It combines sweet honey, dried figs, tangy goat cheese, nutty Asiago and salty prosciutto. We often pack it in our picnic basket for summer or fall outings. -Maria Brennan, Middlebury, Connecticut
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 572 calories, Fat 31g fat (18g saturated fat), Cholesterol 108mg cholesterol, Sodium 1144mg sodium, Carbohydrate 52g carbohydrate (25g sugars, Fiber 5g fiber), Protein 26g protein.
CARAMELIZED ONION & FIG PIZZA
This is a sensational variation on traditional pizza. It's creamy, sweet and a little salty, with a buttery crunch from the pine nuts. I like to serve it with mixed baby greens salad and a vinaigrette. -Connie Balbach, Bemidji, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook 30-35 minutes or until deep golden brown, stirring occasionally. Add garlic and pepper; cook 1 minute longer., Preheat oven to 425°. Unroll and press dough onto bottom and up sides of a greased 15x10x1-in. baking pan. Bake 7-10 minutes or until golden brown., In a small bowl, beat cream cheese, thyme and remaining oil until blended. Spread over crust. Top with caramelized onion, figs, prosciutto and pine nuts; sprinkle with cheese. Bake 6-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 168 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 256mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
FRESH FIG APPETIZER SPREAD
from Trader Joe's - the recipe didn't specify measurements, so I'm guessing - please let me know if you can improve it!
Provided by Karen in MA
Categories Spreads
Time 12m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Saute onion in butter until soft, then add chopped fig. Saute to reduce liquid, add honey, and continue until mixture is carmelized.
- Sprinkle with goat cheese.
- Serve on warm baguette or cracker.
Nutrition Facts : Calories 2339.3, Fat 72.1, SaturatedFat 41.2, Cholesterol 150.7, Sodium 3519.2, Carbohydrate 362.6, Fiber 29.7, Sugar 107.2, Protein 69.5
FIG , CARAMELIZED ONION AND BLUE CHEESE TART
Make and share this Fig , Caramelized Onion and Blue Cheese Tart recipe from Food.com.
Provided by Lambkyns
Categories Cheese
Time 45m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Soak figs in hot/boiling water for 1/2 hr.to soften. Set aside.
- Lightly coat baking tray with olive oil.
- Spread pastry on baking tray, join edges and pierce with fork to allow air to escape during baking.
- Bake until light brown (approx. 5-7 min.).
- Cook onions in butter and olive oil over medium heat until soft caramelized.
- Add brown sugar, salt and pepper, thyme and cook over low heat for 5 minute.
- Add drizzle of balsamic vinegar in last 2 minutes.
- Pour onion mixture over pastry covering to edges.
- Add figs (cut into small chunks).
- Sprinkle with cheese.
- Drizzle with olive oil.
- Bake at 400F fro 10-12 minutes.
- Cool before cutting.
- Cut into appetizer size pieces.
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