Photo by Josephine D’Ippolito
Holiday cocktail parties are fun and festive, and can be simple to throw together with just a few easy appetizer recipes in your repertoire. This goat cheese dip is a perfect combination of sweet and savory, and one of the few party dips that is both sophisticated and comforting at once.
Warm Goat Cheese and Fig Dip
2 pounds goat cheese
1 ½ cup dried Mission figs, coarsely chopped
1/4 cup dry sherry wine
1/4 cup olive oil
2 tablespoons butter
2 large onions, thinly sliced
10 garlic cloves, crushed
2 teaspoons salt
¼ teaspoon freshly ground black pepper
½ cup chopped pecans
Preheat the oven to 350° F.
Crumble the goat cheese into an oven safe dish and set aside.
In a small saucepan, combine the figs and sherry with enough water to barely cover the figs. Place over high heat and bring to a bubble; cover and remove from the heat and let the figs plump while the onions are cooking.
Pour the olive oil and butter into a large skillet and place over medium heat. Add the onions, garlic, salt and pepper and cook, stirring often, for about 10 minutes, or until lightly browned. Using a slotted spoon remove the plumped figs from the saucepan, discarding the liquid remaining in the skillet. Add the figs to the cooked onions, stir to combine and then spoon over the goat cheese. Sprinkle pecans on top. Place the dish into the top half of the oven and bake for 20 minutes, until the edges begin to bubble.
Remove and serve immediately with crackers or sliced French bread.
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