Sweet and a little savory, this makes a nice foil for salty cheeses and meats
Yield: 1 pint
1/3 cup olive oil or vegetable oil
1 cup shallot - peeled and chopped
1 cup dried mission figs - stemmed and roughly chopped
1/3 cup Avio Sangiovese or other dry red wine
1 tsp. brown sugar
1/3 cup water
1 tsp. balsamic vinegar
Heat the olive oil in a medium sauce pan over medium heat. Stir in the shallots and cook until softened and lightly colored, about 5 minutes.
Serving Ideas: Use to assemble mini sandwiches with brie and ham or spread on crostini with soft goat cheese. This is also delicious as a garnish to a cheese board for guests to spread on bread or crackers. Try as a condiment on your next grilled cheese sandwich!
Beth Sogaard Catering
"The No Worry Caterer"
Amador Vintage Market
9393 Main Street / P.O. 863 Plymouth, CA 95669
209-245-FOOD 209-245-3968 catering