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Prosciutto Crostini and Fresh Figs with Gorgonzola

Prosciutto Crostini and Fresh Figs with Gorgonzola Categories: Import
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Creamy Gorgonzola tops fresh figs and crostini with prosciutto. YIELD: MAKES 20 OF EACH HORS D'OEUVRE INGREDIENTS
    1/2  baguette
    2 tablespoons  extra-virgin olive oil
    10 ounces  Gorgonzola dolce, room temperature
    1/4 pound  prosciutto, very thinly sliced and torn into bite-size pieces
Fresh lemon thyme, for garnish
    10  fresh figs, halved lengthwise
      Fresh tarragon, for garnish


Preheat broiler. Cut baguette into 20 slices (each about 1/4 inch thick); transfer to a baking sheet. Brush tops with oil. Broil until golden, 1 to 2 minutes.
When bread is cool enough to handle, spoon 1 teaspoon cheese onto each round. Arrange a piece of prosciutto next to cheese; garnish with lemon thyme.
Spoon about 1 teaspoon cheese onto each fig half; garnish with tarragon.
If you can't find lemon thyme, use small, fresh basil leaves instead.

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