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.