SPICY ROAST FIG COMPOTE

1 pint fresh figs

1 large tomato

1 sweet onion diced

2 cloves garlic minced

1/2 tsp red pepper flakes

1/4 cup olive oil

1/2 cup basil coarsely chopped

1/4 cup basalmic vinegar

salt and pepper

Trim the stems from the figs, then cut them in quarters. Core the tomato, and cut it into eighths. Spread the figs and tomatoes on a roasting pan. Drizzle with olive oil, and season with salt and pepper. Roast in a 450 degree oven until edges are browning.

Sweat the onion, garlic, and red pepper flakes in olive oil until very soft. Toss in the roasted figs and tomatoes and all accumulated juices. Add the vinegar and basil and stir until well blended. Cool.

Use  at room temperature as a condiment for meats, or as a topping for crostini with cheese.

from Burk

RETURN TO THE RECIPES LIST