10 – 12, 1/3‐inch thick baguette slices, lightly toasted, or
Scant ½ c gorgonzola cheese, at room temperature
2T butter, at room temperature
1t port wine (optional but recommended)
4 large or 6 medium‐sized fresh figs, sliced
Mash together the gorgonzola and butter, and port wine if you are using it, with a fork in a small bowl. Makes sure they are well combined. Spread about 1 teaspoon of the gorgonzola mixture on top of each crostini, more if your crostini/baguette slices are large. Top each with a slice or two of fig. Put another little dab of the cheese mixture on top of the figs. Preheat broiler. Place prepared crostini on a cookie sheet or broiler pan and broil for 2 – 3 minutes or until the cheese is bubbling around the edges. Allow to cool slightly before serving warm.
Notes and Instructions