Crostini with Figs and Gorgonzola

Posted on 02 September 2010

Crostini with figs and Gorgonzola

This week has been a blur.

Although our friends from Boston left early Sunday, giving me enough time to indulge in a serious nap, work this week has been non-stop. It began long; it’s ending long. It began with a bang and will end with a whimper. There were intermittent periods of frenzy, followed by lengthy periods of ennui.

Crostini with figs and Gorgonzola

Crostini with figs and Gorgonzola

Until today. I am meeting some friends for drinks and calling it an early night. I’m desperately looking forward to working from home (and sleeping in!) tomorrow. And the three-day weekend ahead. Hooray!

These are the hectic days when you long for a uncomplicated and elegant dish that can be almost mechanical in its execution and yet feels like a treat. Its assembly-line construction offers a certain comfort, while the contrasting flavors and textures awaken the taste buds. A smear of blue cheese on crusty bread, topped with dark, sweet fig slices, a drizzle of honey, and minced herbs: a simple pleasure.

Also, I love honey and thyme.

Crostini with figs and Gorgonzola

Crostini with Figs and Gorgonzola

Yield: 8 crostini


8 1/3-inch-thick baguette slices
Olive oil
1/3 cup Gorgonzola
3 large fresh figs, cut into thin slices
2 tablespoons honey
3 teaspoons minced thyme


Preheat broiler. Arrange baguette slices on baking sheet and brush lightly with olive oil. Broil until lightly toasted on 1 side. Remove from oven and let cool slightly.
In the meantime, simmer honey in a small saucepan. Cool for 10 minutes.
Spread Gorgonzola over toasted baguette slices. Top with fig slices, drizzle with honey, and sprinkle with thyme.
Serve immediately.

Adapted from Bon Appetit*

* This is so ridiculously easy that it feels like cheating to pass this off as a recipe. But I had also never considered serving figs with Gorgonzola (fig jam and goat cheese yes; fresh figs and Gorgonzola no) until I read the original Bon Appetit one.

3 responses to Crostini with Figs and Gorgonzola

  • Betty says:

    Hmm… sounds yummy. I love figs and have been buying the kadota ones at WF while my parents supply me with the Brown Turkeyish ones from their tree. I was going to make jam or roasted figs but i can never keep myself from eating them first!

    • allfourburners says:

      I, too, have been in love with the figs lately. Although I have to make due with the black mission figs that are usually available at the farmers market.

      I really want a fruit with a bunch of different fruit branches grafted on to it. I wonder if it would survive in our yard.

  • Vanessa says:

    Oh my! The figs look delicious…you make my mouth water by just looking at these pics. 🙂

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