This unique recipe for Bruschetta may just what you want for this Labor Day weekend. The recipe is from renowned Cakebread Cellars in Napa Valley. For more information about Cakebread Cellars visit their website.  An article about Cakebread is available online.

Cheers! Kathy

Bruschetta with Black Mission Figs and Gorgonzola

Serves 4 to 6

Ingredients

1½ c dry red wine (Merlot)
8 oz dried Black Mission figs, stemmed & halved
1 bay leaf
¼ tsp anise seed
1 loaf country style bread, cut into ½ inch-thick slices
½ c crumbled Gorgonzola
2 T chopped flat leaf parsley

Directions

1. Combine the wine, figs, bay leaf, and anise seed in a small saucepan. Bring to a simmer over medium heat. Cook for 10 minutes, until the figs are rehydrated and soft.

2. Remove from the heat and let cool. Remove the bay leaf, transfer to a food processor, and purée. At this point you can store the mixture in an airtight container, refrigerated, for up to one month.

3. Preheat the broiler. Put the bread slices on a baking sheet and place under the broiler for 2 minutes per side, until golden brown.

4. Spread a thin layer of the fig purée over the bread slices.

5. Crumble the Gorgonzola and spread equal amounts atop the fig purée on each bruschetta.

6. Place under the broiler for 1 to 2 minutes, until the cheese begins to melt.

7. Cut each slice into 3 pieces on the diagonal, sprinkle with the parsley, and serve.

Recipe provided by Cakebread Cellars in Napa Valley