Valley Fig Growers

California Fig and Gorgonzola Toasts

Makes 20 appetizers


1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs

1/3 cup Gabbiano Chianti

1/4 cup orange juice

1 (2 X 4-inch) strip orange peel

2 small sprigs fresh rosemary

20 (2-inch) squares rustic Italian bread

2 tablespoons extra virgin olive oil

1/2 cup Gorgonzola cheese

1/4 cup butter, softened

20 tiny rosemary sprigs (optional)


  1. Remove stems from figs; cut each into 4 slices. Bring wine, orange juice, orange peel and rosemary to a boil in small saucepan; add fig slices. Reduce heat and simmer 5 minutes or until most of the liquid has been absorbed; set aside. Preheat oven to 450°F. Brush bread squares with olive oil and place on baking sheet. Bake 5 minutes or until lightly browned; let cool. Combine cheese and butter in small bowl. Spread mixture onto toasts and top with fig slices. Garnish with tiny rosemary sprigs, if desired.

Nutrition Information

amount per serving

  • Calories 113
  • % Calories from Fat 39%
  • Fat 5
  • Cholesterol 9
  • Protein 2
  • Carbohydrates 15
  • Fiber 2
  • Iron 1
  • Sodium 122
  • Calcium 46
  • Potassium 108