I would take this to a desert island if I could have an oven on it!!

Makes about 20 servings

2 lbs goat cheese
14 dried Mission figs (1 cup) sliced
1/4 dry sherry
1/4 cup olive oil
2 large Spanish onions, thinly sliced
10 garlic cloves, crushed
3 rosemary sprigs
2 tsp salt
freshly ground black pepper
2 sliced baguettes, for dipping

Preheat the ove to 350 F

Crumble the goat cheese into an oven safe dish and set aside

In a saucepan combine the figs and sherry with enough water to barely cover the figs.
Place the saucepan over high heat and bring to a boil, cover and remove from the heat and let the figs plump up while you’re cooking the onions.

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 20 minutes or until golden.
Using a slotted spoon remove the plumped figs from the saucepan, leaving behind any of the liquid.
Add the figs to the cooked onions, stir to combine and then spoon over the crumbled goat cheese.
Place the dish into the top half of the oven for about 20 minutes, until the edges begin to bubble.

Remove and serve immediately with sliced baguette. It’s best when served straight from the oven.