Baked Goat Cheese with Caramelized Onion, Garlic and Figs

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This delicious recipe comes from the fabulously real Diane Morrisey whose first cookbook will be published this April. I save many of her recipes on Instagram and have pre-ordered her book, so in the coming months you will likely see many more of her creations here on Sly Rooster.

I first made this appetizer for a friend’s birthday celebration, certain that it was “up her alley,” as it was mine. Turns out that the Baked Goat Cheese with Caramelized Onion, Garlic and Figs had been saved on her computer, as well. Score! I’m sharing it with you here today because it is perfectly suited for Super Bowl Sunday. The dish can be prepped and put together in advance and then heated just before serving. I sliced a baguette to go alongside, but crackers would be equally good.

Go ahead and put this on your game day menu. While fans may be divided over the rematch between the Eagles and the Chiefs, they will most certainly agree that this Baked Goat Cheese is a winner. Sorry I couldn’t resist 😉 Enjoy!

Baked Goat Cheese with Caramelized Onion, Garlic and Figs
Print Recipe

Baked Goat Cheese with Caramelized Onion, Garlic and Figs

Ingredients

  • 1 1/2 lbs goat cheese
  • 14 dried Mission figs 1 cup, sliced
  • 1/3 c dry sherry
  • 1/4 c olive oil
  • 2 large Spanish onions thinly sliced
  • 10 cloves garlic crushed
  • 3 sprigs rosemary
  • 2 tsp salt
  • freshly ground black pepper
  • sliced bageuette or crackers for serving

Instructions

  • Preheat oven to 350F.
  • Crumble goat cheese into an oven safe casserole dish and set aside.
  • In a sauce pot, combine the sliced figs and sherry with barely enough water to cover the figs. Place the pot over high heat and bring to a bubble, cover and remove from the heat. Let the figs steep and plump up while the onions are cooking.
  • 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 25 minutes or until the onions are lightly browned. If the onions start sticking to the pan, add some of the steeping liquid–1 tablespoon at a time–to loosen and scrap the bottom of the pan.
  • Using a slotted spoon, remove the plumped figs from the sauce pot, leaving behind the steeping liquid. Add the figs to the cooked onions, stir to combine and then spoon over the goat cheese.
  • Place the dish in the top half of the oven and bake for 20 minutes, until the edges start to bubble.
  • Remove and serve immediately with sliced baguette or crackers.
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