Thursday, December 29, 2011

Drunken Fig Crostini with Prosciutto and Roquefort

Decadent in the extreme, this is a perfect appetizer for a fancy winter meal or holiday party. Spread a little bleu cheese on freshly toasted crostini, add a bit of prosciutto, and crown with wine-soaked figs. These delectable little treats disappeared in minutes when I made them for my in-laws. Fortunately I was smart enough to reserve a couple for myself in the kitchen - they were gone before I even made it to the dinner table! Garnish with walnuts for a nice counterpoint to the sweet-savory flavors of this delicious finger food. Serves 8-10 (assuming each person has two).


8 oz dried figs
1 1/2 cups red wine
1 baguette, sliced into 1/4" thick rounds
3-4 oz proscuitto
3-4 oz roquefort or gorgonzola cheese


1. Remove stems and chop dried figs into halves (or quarters if very large).

2. Add figs and wine to a small pot. Simmer over medium heat for 20 minutes, stirring occasionally to prevent scorching, until the figs have plumped up and absorbed all the wine.

3. Preheat the oven to 400F. Arrange sliced baguette on a cookie sheet. Lightly toast for 4 minutes.

4. Spread a little bleu cheese on each crostini, top with a bit of prosciutto, and add the figs to the top.

Sommelier's note: Use a spicy full-bodied wine such a syrah. It enhances the flavor of the figs and stands up well to the bleu cheese. If using a milder red, consider replacing the roquefort with chevre (goat cheese) for a milder flavor balance.

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