The key to this self-serve fruit-and-cheese spread is to gently fold the onion-and-fig mixture into the goat cheese to keep the colors and textures distinct. It’s best served with unflavored crackers or French bread so that nothing interferes with the spread’s sweet-salty flavors.
- 1 Tbs. olive oil
- 1 large onion, thinly sliced (2 cups)
- 14 dried black mission figs, hard tips removed (1/4 lb.)
- 2 tsp. chopped fresh rosemary
- 4 oz. goat cheese, softened and crumbled
Heat oil in skillet over medium-low heat. Add onion and pinch of salt. Cook 40 minutes, or until onion is tender, lightly browned, and reduced to 1 cup, stirring occasionally.
Meanwhile, place figs in bowl, and cover with boiling water. Soak 5 minutes, or until tender. Drain, and reserve 1/4 cup soaking liquid.
Purée figs, onion, and rosemary in food processor until smooth, adding up to 1/4 cup reserved liquid if necessary. Season with salt and pepper. Transfer to bowl, and fold in goat cheese, being careful to leave white streaks in mix.
- Calories: 118
- Carbohydrate Content: 13 g
- Cholesterol Content: 11 mg
- Fat Content: 6 g
- Fiber Content: 2 g
- Protein Content: 4 g
- Saturated Fat Content: 3 g
- Sodium Content: 149 mg
- Sugar Content: 9 g