Ingredients Jump to Instructions ↓

  1. For The Figs

  2. 6 Fresh figs

  3. (preferably Black Mission)

  4. 2 teaspoons 10ml Extra-virgin olive oil

  5. 2 oz 56g Mountain gorgonzola, or gorgonzola dolce - crumbled coarsely

  6. For The Crostini

  7. 8 Baguette or country bread

  8. 1/4 cup 59ml Extra virgin olive oil

  9. For The Salad

  10. 2 cups 474ml Washed arugula

  11. 1 cup 237ml Radicchio - cored, and Cut into thin strips

  12. 1 cup 237ml Endive - cut thin slivers

  13. Kosher or sea salt - to taste

  14. A few grinds of fresh pepper

  15. 1 tablespoon 15ml Good quality balsamic vinegar

  16. 2 tablespoons 30ml Extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. Prepare the fig topping: gently wash the figs and pat them dry. Cut off the tops and then cut the figs into 1/2-inch cubes.

  2. Place the olive oil and figs into a small non-stick skillet and cook over medium-high heat until the figs begin to break down. Add the balsamic vinegar and stir to combine well and then immediately off the heat. Allow the cooked figs to cool for 30 minutes before adding the crumbled gorgonzola and mixing it in very well. This mixture can be stored tightly covered in the refrigerator overnight.

  3. When ready to serve preheat the oven to 350 degrees. Fry the baguette slices in the olive oil in a non-stick skillet and when golden brown on both sides drain on paper toweling.

  4. Place the crostini on a baking pan and top each with a nice pile of the fig and gorgonzola mixture. Bake in your preheated oven for 5 to 10 minutes until the mixture is hot and bubbling.

  5. Meanwhile place the arugula, radicchio and endive in a mixing bowl. Season to taste with salt and pepper and then toss with the balsamic vinegar and olive oil. Divide the salad among 4 plates and then place two fig and gorgonzola crostini on each salad plate and serve.

  6. This recipe yields 4 first course servings.


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