Bruschetta With Black Mission Figs And Gorgonzola (Beth this is for you, Rain)

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Bruschetta With Black Mission Figs And Gorgonzola

 

1 1/2 cups dry red wine

8 ounces dried black mission figs, stemmed, halved

1 bay leaf

1/4 teaspoon anise seed

1/2 loaf country-style bread, cut 1/2 " thick slices

1/2 cup crumbled gorgonzola

2 tablespoons chopped flat-leaf parsley,Italian

parsley

 

Preheat the broiler.

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

puree. At this point you can store the mixture in an

airtight container, refrigerated, for up to one month.

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 puree over the

bread slices. Crumble the Gorgonzola and spread equal

amounts atop the fig puree 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. Enjoy

with a merlot with fruit-forward aromas and flavors.

Serves 4 to 6.

 

 

 

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