Bruschetta with Black Mission Figs and Point Reyes Blue Cheese

Yield: Serves 8
Chef: Chef Brian Streeter


1 lb. dried Black Mission figs
3 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 cheese
¼ c. flat leaf parsley, roughly chopped


Trim the stems off the figs and cut in half. Place in a medium saucepan with the wine and spices. Bring to a boil and simmer for 5 minutes. Remove from the heat and allow to steep for 20 minutes. Remove the cinnamon stick and bay leaves and puree with approximately 1 cup of the wine. Reserve.

Toast the slices of bread under a broiler on both sides. Brush with olive oil and spread a thin layer of the fig puree on each slice. Cut into individual portions and top with a slice of blue cheese. Briefly place under the broiler to melt the cheese and garnish with chopped parsley.

Enjoy with a glass of Cakebread Cellars Benchland Select