Saturday, November 10, 2012

Fall Fig and Gorgonzola Crostini

Sweet ripe figs and tangy blue cheese make a heavenly pairing for easy and elegant crostini appetizers, or grab a loaf of Village Bakery's walnut levain and make sinfully rich open-faced sandwiches for lunch.

Ripe figs are key here...after you buy them, leave them out of the refrigerator until they feel soft when you squeeze them gently between thumb and forefinger. If you must make this before your figs finish ripening, you could drizzle a little honey over the top to sweeten, but it's worth waiting an extra day for the figs to sweeten themselves.

Small or large slices of bread, toasted
Gorgonzola, Bleu d'Auvergne, or another creamy blue cheese
Ripe figs, halved lengthwise and then sliced into thirds

Spread a thin layer of blue cheese on the toasts, top with figs, and serve.

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