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Port-Soaked Figs and Gorgonzola Crostini
Ingredients
| * | 6 ripe figs, such as Mission Oak |
| * | 2 tablespoons good-quality tawny Port |
| * | 6-ounce wedge Gorgonzola cheese (See Notes) |
| * | 1 fresh baguette |
| * | 3 tablespoons extra virgin olive oil |
Instructions
| 1 | Coarsely chop figs and place in a medium bowl. Add port and stir to combine. Let sit at room temperature for at least 1 hour. |
| 2 | Remove cheese from refrigerator and let stand at room temperature for 30 minutes. |
| 3 | Preheat oven to 375F degrees. |
| 4 | When ready to serve, slice baguette into 1/4-inch slices and place on baking sheet. Brush tops with oil. Bake 8-10 minutes or until lightly browned. |
| 5 | Spread toasts with cheese and top with figs. Arrange on serving platter and serve immediately. |
Notes
- You may substitute the Gorgonzola cheese with Roquefort, Stilton or your favorite blue cheese.