Tuesday, January 8, 2008

Bruschetta with Black Mission Figs and Gorgonzola ..... One More Delicious Appetizer

Bruschetta with Black Mission Figs And Gorgonzola
Since my taste test in the grocery store on Christmas Eve day when the offering was blue cheese with a fig sauce, I have been looking for a fig jam or sauce. Today while shopping at Trader Joe's I found a container of dried Mission Figs. That was just what I needed for this recipe. A few years ago I went to the Cakebread Winery for the Spring Release which is quite a celebration as they launch the new wines which have been aging for two years. Dolores Cakebread was there to promote her new cookbook. I had to have an autographed copy. Today I offer Dolores's recipe. A wonderful offering for happy hour (s).
1 1/2 cup dry red wine (such as Merlot)
8 ounces dried black mission figs, stemed and halved
1 bay leaf
1/4 teaspoon anise seed
1/2 loaf country style bread, cut into 1/2" thick slices
1/2 cup crumbled Gorgonzola
2 Tablespoons chopped flat leaf parsley
Combine the wine, figs, bay leaf, and anise seed in a small saucepan. Bring to a simmer over a medium heat. Cook for 10 minutes until the figs are re hydrated and soft. Remove from the heat and let cool. Remove the bay leaf and transfer to a food processor, and puree. At this point you can store the mixture in an airtight container, refrigerated, for up to a month.
Preheat the broiler. Put the bread slices on a baking sheet and place under the broiler for 2 minutes per side, until golden brown. Spread a thin layer of the fig puree over the bread slices. Crumble the gorgonzola and spread atop the fig puree on each bruschetta. Place under the broiler for 1 to 2 minutes, until the cheese begins to melt. Cut each slice into 3 pieces on the diagonal, sprinkle with parsley and serve.

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