Appetizers Uncategorized Vegetarian

Fig & Gorgonzola Crostini with a Honey Drizzle

    Fig & Gorgonzola Crostini with Honey Drizzle
    Fig & Gorgonzola Crostini with Honey Drizzle

    In my most recent post, I wrote about hosting a dinner party on Sunday night and using an entire menu from the Williams-Sonoma Dinner Parties book. In this installment, I bring you Fig & Gorgonzola Crostini with a Honey Drizzle. I changed the recipe slightly, so the one you see here is my own, but I was inspired by the Gorgonzola Bruschetta with Figs recipe in the book.

    This hors d’oeuvre was particularly convenient because I could toast the baguette slices ahead of time, chop the figs ahead of time and assemble the crostini before the guests arrived. I felt very little stress.

    Now, I have to admit, Gorgonzola is a little too bleu for me, so I made additional crostini with melted mozzarella. That’s more my speed. Feta would also be great, I imagine. WHAT KIND OF CHEESE WOULD YOU USE?

    I tried something new with the bread this time. Williams-Sonoma recommends grilling the bread on a charcoal or gas grill, but I hate the mess, so I grilled the slices in my All-clad grill pan. It was super easy to control the temperature and easy to clean up after.

    Black Mission Figs
    Very Ripe Black Mission Figs

    My version of Fig & Gorgonzola Crostini with a Honey Drizzle


    1 Sweet French baguette, sliced
    Extra Virgin Olive oil for brushing on one side of each slice
    4 oz Gorgonzola at room temperature
    1/2 pint Black Mission Figs, chopped coarsely
    Honey for drizzling
    Fig leaves to garnish plate (optional)


    1. Preheat grill pan over medium-high heat. Using a pastry brush, lightly coat slices of bread with olive oil. Place olive oil side down and grill for 4-5 minutes or until golden brown. Flip over and grill until lightly toasted, about 2 more minutes. Remove from grill. This step can be done the morning of the party.

    2. Assemble the crostini about 1/2 hour before your guests are due to arrive (not longer). Spread a light coating of gorgonzola on each slice and top with a smattering of fig pieces. Drizzle with honey. Use fig leaves to garnish your serving platter.

    Fig & Gorgonzola Crostini with Honey Drizzle
    Fig & Gorgonzola Crostini with Honey Drizzle

    Other Delicious Fig Toasties from Around the Web:

    Grilled Fig Bruschetta with Gorgonzola and Honey from

    Prosciutto, Fig and Mascarpone Bruschetta from Kirsten’s Home Cooking

    Crostini with Honey Roasted Figs, Mozzarella and Prosciutto Crisps from Tastefood

    Fig and Goat Cheese Crostini from Anticiplate

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      5 replies on “Fig & Gorgonzola Crostini with a Honey Drizzle”

      Oh yum! The crostinins look fabulous…more to me I guess, mostly because I’ve only tasted savory ones! I’m definitely trying these…and yes, I would prefer using either mozarella or even Parmesan ‘coz Gorgonzola’s always too strong for my taste.

      To Hillary – I too was skeptical of figs until I tried them for the first time last year. I wrote a whole post about being scared to use them for the first time called “Pork Tenderloin with Fig Sauce: Will it be a Success? It’s here:

      Black Mission figs are even sweeter than the green ones. They actually taste pretty good. You’ve had a Fig Newton. Right? I’m going to be doing a few more fig posts in the coming 10 days, so stay tuned for other ideas on how to try them for the first time.

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