Appetizers

Bruschetta with Black Mission Figs and Point Reyes Blue Cheese

Wine-poached Black Mission figs spooned over grilled country bread with Gorgonzola Dolce. A five-minute appetizer that disappears even faster.
Vegetarian

Recipe Information

Total Servings: 8

Bruschetta with Black Mission Figs, Point Reyes Blue Cheese, and fresh herbs on a rustic serving platter.

Ingredients

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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

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

Pair with These Wines

2019 Vine Hill Ranch Cabernet Sauvignon

Napa Valley

From the renowned Vine Hill vineyard in Oakville, this Cabernet Sauvignon offers a refined, age‑worthy expression, revealing layered blackberry and cassis, beautifully integrated oak, and polished structure best enjoyed with time in the cellar.