Appetizer

Bruschetta with Black Mission Figs and Point Reyes Blue Cheese

Yield: Serves 8

Chef: Chef Brian Streeter

Bruschetta with Black Mission Figs and Point Reyes Blue Cheese

Ingredients

  • 12 oz. dried Black Mission figs
  • 2 c. red wine
  • ¼ tsp. anise seed
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 loaf country-style bread, cut into ½” slices
  • ¼ c. extra virgin olive oil
  • 4 oz. Gorgonzola Dolce cheese
  • ¼ c. flat leaf parsley, roughly chopped

Preparation

Trim the stems off the figs and cut in half. Place in a medium saucepan with the wine and spices. Bring to a boil then reduce heat and cook at a low simmer for 10 minutes. Remove from the heat and allow to steep for 20 minutes. Remove the cinnamon stick and bay leaves. Place figs and the wine in the work bowl of a food processor and puree until smooth. Season with the salt and reserve.

Toast the slices of bread under a broiler on both sides. Brush with olive oil and spread a thin layer of fig puree on each slice. Top with 2-3 slices of the Gorgonzola. Briefly place under the broiler to melt the cheese. Cut into serving size pieces and garnish with the chopped parsley.

Enjoy with a glass of Cakebread Cellars Vine Hill Ranch Cabernet Sauvignon.