- Serves 4-6
- Brian Streeter
- Pairs well with:
- Merlot, Napa Valley
Black Mission figs make an amazing garnish for a slice of toasted bread topped with fresh Gorgonzola cheese. Chef Brian Streeter pairs the sweetness of figs with the sweet/spicy flavor of Gorgonzola and creates a perfect balance of flavor. Enjoy this tasty appetizer with Cakebread Cellars Merlot.
1 1/2 C. Dry Red Wine (Merlot)
8 oz. Dried Black Mission Figs,
Stemmed & Halved
1 Bay Leaf
1/4 tsp. Anise Seed
1 Loaf Country Style Bread, cut into 1/2 inch-thick slices.
1/2 cup Crumbled Gorgonzola
2 Tbsp. Chopped Flat Leaf parsley
Combine the wine, figs, bay leaf, and anise seed in a small saucepan. Bring to a simmer over medium heat. Cook for 10 minutes, until the figs are rehydrated and soft. Remove from the heat and let cool. Remove the bay leaf, transfer to a food processor, and purée. At this point you can store the mixture in an airtight container, refrigerated, for up to one month.
Preheat the broiler. Put the bread slices on a baking sheet and place under the broiler for 2 minutes per side, until golden brown. Spread a thin layer of the fig purée over the bread slices. Crumble the Gorgonzola and spread equal amounts atop the fig purée on each bruschetta. Place under the broiler for 1 to 2 minutes, until the cheese begins to melt. Cut each slice into 3 pieces on the diagonal, sprinkle with the parsley, and serve.