Makes 20-24 pieces
1 baguette, cut into 1/3-inch slices
1 cup crumbled Gorgonzola cheese (about 6 ounces), room temperature
3 tablespoon butter, room temperature
8 large fresh ripe figs, cut into thin wedges (SG: I like Black Mission figs for this) OR 2 ripe pears, cut into thin slices
3/4 cup honey
Preheat broiler. Arrange baguette slices on baking sheet. Broil until lightly toasted on 1 side. Set aside.
Mix crumbled Gorgonzola and butter in small bowl until smooth. Or, you can pulse the cheese and butter in a food processor until blended. Spread Gorgonzola mixture evenly over untoasted side of baguette slices. Top with one fig wedge (or pear slice) each. Broil until Gorgonzola mixture bubbles around edges, about 3 minutes. Drizzle honey over figs. Transfer crostini to a platter and serve.
1 baguette, cut into 1/3-inch slices
1 cup crumbled Gorgonzola cheese (about 6 ounces), room temperature
3 tablespoon butter, room temperature
8 large fresh ripe figs, cut into thin wedges (SG: I like Black Mission figs for this) OR 2 ripe pears, cut into thin slices
3/4 cup honey
Preheat broiler. Arrange baguette slices on baking sheet. Broil until lightly toasted on 1 side. Set aside.
Mix crumbled Gorgonzola and butter in small bowl until smooth. Or, you can pulse the cheese and butter in a food processor until blended. Spread Gorgonzola mixture evenly over untoasted side of baguette slices. Top with one fig wedge (or pear slice) each. Broil until Gorgonzola mixture bubbles around edges, about 3 minutes. Drizzle honey over figs. Transfer crostini to a platter and serve.
