I would take this to a desert island if I could have an oven on it!!
Makes about 20 servings
1 lb goat cheese
2 cups dried Mission figs, sliced
Enough sweet Marsala to cover figs when cooking (2-3 cups)
1/4 cup olive oil
3 large Spanish or sweet onions, thinly sliced
8 large garlic cloves, crushed
3 good-sized rosemary sprigs, stripped of leaves and chopped
2-3 tsp salt
freshly ground black pepper
2 sliced baguettes, for dipping
Preheat the oven to 375 F
Crumble the goat cheese into an oven safe dish and set aside
In a saucepan combine the figs and enough sweet Marsala 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. Taste and add more salt if necessary
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 20-25 minutes, until the edges begin to bubble.
Remove and serve immediately with sliced baguette. It’s best when served straight from the oven.
*It’s nice with a little runny honey drizzled over too