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Grilled Crostini With Figs And Gorgonzola - ...


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  • 6 fresh figs (preferably Black Mission)
  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon good quality balsamic vinegar
  • 2 ounces mountain gorgonzola, or gorgonzola dolce crumbled coarsely
  • 8 slices baguette or country bread
  • 1/4 cup extra virgin olive oil
  • 2 cups washed arugula
  • 1 cup radicchio cored, and cut into thin strips
  • 1 cup endive cut thin slivers
  • Kosher or sea salt to taste
  • A few grinds of fresh pepper
  • 1 tablespoon good quality balsamic vinegar
  • 2 tablespoons extra virgin olive oil


Servings 4


Step 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-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.

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