This appetizer recipe for fig and Gorgonzola crostini (Italian for “little toasts”) pairs well with red wines like Pinot Noir or Zinfandel. Don’t care for blue cheese? Try them with goat cheese instead.


yield: 12 crostini

8-10 fresh figs (I used a mix of Brown Turkey and Black Mission) rinsed, dried and small diced

8 oz crumbled Gorgonzola or other blue cheese

1 loaf hearty bread, such as multi-grain or a baguette

extra virgin olive oil

1 cup chopped fresh arugala

balsamic syrup:
2 cups balsamic vinegar

1 1/2 cups sugar

1 bay leaf

1 tsp whole black peppercorns

Slice the bread into twelve 3/4 inch thick slices, each about 4 inches long by 2 inches wide, lay out on a cookie sheet and brush with olive oil. Toast in the oven at 350 degrees for about 15 minutes until golden and crispy.

To assemble:

Place 1 TBSP chopped figs on each toasted bread slice and top with 2 tsps crumbled Gorgonzola. Place crostinis on a cookie sheet and broil in oven for 1-2 minutes, just until cheese is slightly melted. Garnish with chopped arugala, balsamic syrup and extra virgin olive oil.

For balsamic syrup:
Whisk all ingredients together an a heavy-bottomed sauce pot. Bring to a boil, reduce heat to medium and simmer, stirring occasionally. Warning – the simmering vinegar will be strong enough to make your eyes water, so open a window. Let reduce for about 45 minutes until mixture is thick and syrupy (syrup will also thicken more as it cools). Strain syrup, removing the bay leaf and peppercorns. I keep mine in a squeeze bottle for easy access. Let cool at room temperature. Store syrup in refrigerator.

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