Wednesday, August 21, 2013
Fig & Gorgonzola Crostini
The fig tree in our backyard is going crazy!! We have so many figs even after the army of birds comes every morning to eat to their hearts content. While fig jam is on my to-make list, it is still a major production... one that I am not ready to take on during nap time. Maybe next time my mother in law watches the babe for us and I have a solid 2-3 hour block of time, then I can commit to jam making. But this super simple crostini recipe on the other hand was one I could whip up in a few minutes. If you are buying figs in the store, pick them up within a day or two of when you plan on eating them. They do not keep well so should be eaten asap. If you have a fig tree (or know someone who does), all the better! Pick them and eat them the same day. As these bake, the Gorgonzola gets melty/creamy and the figs take on a softer texture and a sweeter (if that's even possible) flavor than they have in their raw state. A beautiful combination between salty & sweet, in my opinion.
1 baguette or any other rustic bread
4-5 fresh figs
Honey (preferably local!)
Preheat your oven to 400 and then wash and stem your figs.
Slice the baguette into slices about a half inch thick. If you slice on the bias, you'll get more surface area for holding Gorgonzola/fig/honey goodness.
Sprinkle with a tablespoon of Gorgonzola, then top with a few slices of fresh fig. You can simply cut the figs in half and lay them cut side up or slice them into multiple slices.
Pop into the oven and bake until the cheese starts to melt, about 6-8 minutes.
Remove from oven and drizzle with honey, then sprinkle with thyme leaves.
Eat warm or at room temperature.
Enjoy with a nice chilled glass of Sauvignon Blanc and you'll feel like you're at a top notch wine bar. Cheers!