Prosciutto Crostini and Fresh Figs with Gorgonzola
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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 | |
DIRECTIONS
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.
COOK'S NOTES
If you can't find lemon thyme, use small, fresh basil leaves instead.
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