"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Fig and Blue Cheese Squares Recipe

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This recipe for Fig and Blue Cheese Squares, by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Suzanne Kelly

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp. extra virgin olive oil
2 large red onions, halved lengthwise and thinly sliced
1/2 tsp salt
Freshly ground black pepper
2 cups chopped dried black mission figs
1 cup red wine
1 cup kalamata olives, chopped
2 Tbsp chopped fresh rosemary
Flour, for rolling dough
2 lb whole-grain pizza dough
6 oz blue cheese, crumbled or feta cheese

Directions:
Directions:
Preheat oven to 500 Line two rimmed baking sheets with parchment paper.
Heat oil in a large skillet over low heat. Add onions and salt; season with pepper. Cook onions until soft and golden. Add figs and cook for 1 minute more. Add wine, olives, and rosemary; cook, stirring often, until liquid has nearly evaporated. Remove from heat and set aside.
On a lightly floured surface, roll half the dough into a rectangle. Transfer to prepared sheet and press into edges with your fingers. Spread half the onion mixture over the dough, leaving a 1/4 inch border. repeat with remaining dough and onion mixture.
Bake for 14-16 minutes- switching positions of pans halfway through- or until bottoms are lightly browned. When flatbreads are 2 to 3 minutes from being done, remove from oven and sprinkle with cheese; and finish baking. Cut each flatbbread into 24 squares and serve warm or at room temperature.

Personal Notes:
Personal Notes:
Make-ahead tip; Assemble the topping the day before the party and store it, covered, in the refrigerator.

 

 

 

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