Bruschetta and Black Mission Figs and Gorgonzola |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 cup(s) dry red wine, merlot |
8 ounce(s) dried black mission figs stemmed, halved |
1 bay leaf |
1/4 teaspoon(s) anise seed |
1/2 loaf country style bread cut into 1/2 inch slices |
1/2 cup(s) gorgonzola crumbled |
2 tablespoon(s) flat leaf parsley chopped |
Directions:
1. Preheat the broiler.
2. 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.
3. 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.
4. 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.
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