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.
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.
Other Delicious Fig Toasties from Around the Web: