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Prosciutto Crostini and Fresh Figs with Gorgonzola

If you can’t find lemon thyme, use small, fresh basil leaves instead.

Recipe information

  • Yield

    makes 20 of each hors d¿oeuvre

Ingredients

1/2 baguette
2 tablespoons extra-virgin olive oil
10 ounces Gorgonzola dolce, room temperature
1/4 pound prosciutto, very thinly sliced and torn into bite-size pieces
Fresh lemon thyme, for garnish
10 fresh figs, halved lengthwise
Fresh tarragon, for garnish

Preparation

  1. Step 1

    Preheat the broiler. Cut the baguette into 20 slices (each about 1/4 inch thick); transfer to a baking sheet. Brush the tops with oil. Broil until golden, 1 to 2 minutes.

    Step 2

    Let cool, then spoon 1 teaspoon cheese onto each round. Top with prosciutto; garnish with lemon thyme.

    Step 3

    Spoon about 1 teaspoon cheese onto each fig half; garnish with tarragon.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsToastSandwichBlue CheeseCheeseDairyProsciuttoHamMeatFigFruitStarterSnackDinnerNut FreeEasyQuickWeeknight Meals30 Minutes or LessBroilCookbooks
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