Fig, Gorgonzola and Arugula Crostini
Here, sweet figs are the perfect foil for rich and creamy Gorgonzola cheese, while arugula adds a peppery bite.
- 1 thin French baguette
- 4 Tbs. extra-virgin olive oil
- 1/2 lb. Gorgonzola cheese
- 8 figs, thinly sliced
- 1/2 cup baby arugula leaves
- Sea salt and freshly ground pepper, to taste
Position a rack in the upper third of an oven and preheat the broiler.
Cut the bread on the diagonal into 1/4-inch-thick slices. Arrange on a baking sheet and drizzle with 2 Tbs. of the olive oil. Broil, turning once, until golden brown, about 2 minutes per side.
Spread the cheese on the crostini, dividing evenly. Top each with a few fig slices and some arugula. Drizzle with the remaining 2 Tbs. olive oil and season with salt and pepper. Serve immediately. Serves 8.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).