Fig crostini with Point Reyes blue cheese
Sweet fig compote stands up well to the intense, tangy blue cheese in this tasty appetizer.
Chef Ben MattmanJW Marriott
, San Francisco
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6 tbsp. brown sugar
1/2 tsp. cinnamon
4 cups sliced figs
1 French baguette
2 tbsp. extra virgin olive oil
1/4 lb. Point Reyes blue cheese, sliced
8 figs, sliced
1 cup arugula
Place brown sugar, cinnamon and 4 cups sliced figs in a pot and heat to bubbling. Turn to low heat and simmer for about half an hour. Stir occasionally. When compote thickens, remove from heat.
Slice baguette on a bias (angle). Brush with olive oil and grill both sides to golden brown.
On a plate, top each slice of baguette with fig compote, a thin slice of blue cheese and a slice of fig. Top with arugula and drizzle with balsamic.
Makes up to 24 pieces