Open in new window to print
Title: Bruschetta with Black Mission Figs and Gorgonzola
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
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, California.