We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy.
Recipe Detail Page
Fig and Gorgonzola Crostini
Winter 2002
The figs pair beautifully with the richness of the Gorgonzola. If you wish, make the toasts up to a week in advance and store in an airtight container.
Makes 18 crostini
1 thin baguette, about 2-inches (5-cm) round
4 oz (125 g) Gorgonzola cheese, at room temperature
3 tbsp (45 mL) unsalted butter, at room temperature
5 fresh ripe or dried figs
1. Preheat oven to 400ºF (200ºC). Thinly slice baguette into rounds. Place on baking sheet and toast, turning once, until golden, about 3 minutes a side.
2. Meanwhile, in a small bowl, mash Gorgonzola with butter until combined. Cut figs in half, and slice each half into 2 or 3 wedges. Spread 1 generous tsp (5 mL) Gorgonzola mixture on each toast. Top with a fig wedge. Place on baking sheet. Move oven rack to top third of oven and preheat broiler. Broil rounds just until Gorgonzola mixture is hot and melted, about 1 minute.
Makes 18 crostini