Grilled Crostini With Figs And Gorgonzola Recipes

PROSCIUTTO CROSTINI AND FRESH FIGS WITH GORGONZOLA

Steps:

• Preheat broiler. Cut baguette into 20 slices (each about 1/4 inch thick); transfer to a baking sheet. Brush tops with oil. Broil until golden, 1 to 2 minutes.
• When bread is cool enough to handle, spoon 1 teaspoon cheese onto each round. Arrange a piece of prosciutto next to cheese; garnish with lemon thyme.
• Spoon about 1 teaspoon cheese onto each fig half; garnish with tarragon.

GORGONZOLA FIGS WITH BALSAMIC GLAZE

Steps:

• For glaze, in a small saucepan, bring vinegar to a boil over medium heat; cook until reduced to about 1/4 cup., Cut a lengthwise slit down the center of each fig; fill with 1-1/2 teaspoons cheese. Wrap each with a piece of prosciutto; place on a baking sheet. Sprinkle with rosemary and pepper. , Bake at 425° for 10-12 minutes or until prosciutto is crisp. Serve warm with glaze.

PROSCIUTTO WRAPPED GORGONZOLA STUFFED FIGS

Steps:

• Cut slits in the sides of the figs, stuff each with a teaspoon of the gorgonzola and wrap with the prosciutto.
• Bake in a preheated 400F/200C oven until the just cheese starts to melt, about 3-5 minutes.

GRILLED CROSTINI WITH FIGS AND GORGONZOLA

Steps:

• 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" cubes. 2. Place the olive oil and figs into a small non-stick skillet and cook over med-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 350F. 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 5-10 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.

FIG, CARAMELIZED ONION & GORGONZOLA CROSTINI

Steps:

• 1. To make jam, remove stems from figs and put in food processor along with the lemon juice and coarsely chop. Put the fig mixture, 2 cups of water, syrup and salt in a medium sauce pan and bring to a boil. Reduce heat and simmer 25 minutes or until thick. This can be done ahead of time or the day before. Cool completely.
• 2. Heat a large skillet with 2 tablespoons of butter and 1 tablespoon of olive oil, Add onions, vinegar, thyme and 1/2 teaspoon of salt. Cover and cook for 5 minutes. Remove cover and cook 25 minutes more or until onions are golden brown stirring occasionally. While onions cook, add 1/2 cup of water a little at a time as needed to keep onions from sticking to the pan.
• 3. Spread 1 teaspoon of Gorgonzola over each slice of toasted bread. Top each with 1 teaspoon of caramelized onions and 1 teaspoon of fig jam.
• 4. Sprinkle each with the chopped parsley. Can be placed in a warm oven till ready to serve.

CROSTINI WITH GORGONZOLA AND FIGS

Steps:

• Preheat broiler. Arrange baguette slices on baking sheet. Broil until lightly toasted on 1 side.
• Mash crumbled Gorgonzola and 1 tablespoon butter in small bowl until smooth. Spread Gorgonzola mixture evenly over untoasted side of baguette slices. Top with figs. Drizzle oil over figs. Broil until Gorgonzola mixture bubbles around edges, about 3 minutes. Transfer crostini to platter and serve.