Pip's Plate

I made the tasty hors d’oeuvre for a party this Saturday night. My friend and I just made it up and it turned out to be excellent. It has the right balance of salt and sweet. It’s extremely easy to make, and you can make up the crostini the night before to save time.

Proscuitto, Gorgonzola & Fig Crostini

1 French baguette

2 garlic cloves, crushed

extra virgin olive oil

8 oz high quality blue cheese (Stilton, Gorgonzola, etc.)

1 package fresh figs (we used black mission figs)

6 oz proscuitto

Preheat oven to 350. Slice the baguette into 1/4″-1/2″ slices on the diagonal. With the crushed garlic, rub each of the pieces of bread. Place on a baking sheet and brush each side with olive oil. Bake for about 6-8 minutes just until lightly toasted (these will go back in the oven, so the longer they cook now, the crispier they will become). Cool and place in ziplock back if making a day ahead, or set aside if continuing directly.

Preheat the broiler.

Slice the blue cheese and place slices on each piece of crostini. Slice the figs into thin slices (cut off the top stem, then slice lengthwise – discard the ends and keep the beautiful fleshy middle pieces). Place the figs (1-2) on each piece of crostini. Place a small piece of proscuitto on top – just enough to cover the top.

Broil for 5 minutes until the proscuitto is crispy but not browned.

Enjoy! This hors d’oeuvre goes very well with the classic Champagne Cocktail.