Valley Fig Growers
Fig and Gorgonzola Toasts
Makes 20 appetizers
Ingredients
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Calimyrna or Mission 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 springs (optional)
Directions
- 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
