Grilled Crostini With Figs And Gorgonzola

Recipe Ingredients

		For The Figs
6		Fresh figs
		= (preferably Black Mission)
2 teaspoons	10ml	Extra-virgin olive oil
1 tablespoon	15ml	Good quality balsamic vinegar
2 oz	56g	Mountain gorgonzola, or gorgonzola dolce - crumbled coarsely
		For The Crostini
8		Baguette or country bread
1/4 cup	59ml	Extra virgin olive oil
		For The Salad
2 cups	474ml	Washed arugula
1 cup	237ml	Radicchio - cored, and
		Cut into thin strips
1 cup	237ml	Endive - cut thin slivers
		Kosher or sea salt - to taste
		A few grinds of fresh pepper
1 tablespoon	15ml	Good quality balsamic vinegar
2 tablespoons	30ml	Extra virgin olive oil

Recipe Instructions

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.

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.

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.

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.

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.

This recipe yields 4 first course servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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