Gorgonzola and Fig Crostini
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 8 green onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp (30 ml) olive oil, plus more for drizzling
- 2 tbsp (30 ml) balsamic vinegar
- 1 baguette loaf
- 4 large fresh figs, sliced
- 3 tbsp (20 g) walnuts, chopped
- 5 oz (140 g) Gorgonzola cheese, cut into small pieces
Instructions
- With a rack in the highest position, preheat the oven’s broiler.
- In a non-stick skillet over medium heat, soften the green onions and garlic in the olive oil. Add the balsamic vinegar and reduce. Set aside.
- On a work surface, slice the baguette in half horizontally. Remove both ends, then cut into 8 pieces of about 4 inches (10 cm) each. Place on a non-stick or foil-lined baking sheet.
- Spread the green onion mixture over the bread. Cover with figs, overlapping them. Sprinkle with the nuts and cheese. Drizzle oil over the crostini.
- Broil for a few minutes in the oven. Season with pepper. Serve hot as a snack or starter.
Featured in the book Ma cuisine week-end Book (French Version)