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).

Ingredients:

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

***

Directions:

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.