Crostini with Fig Preserves, Gorgonzola and Crispy Shallots

By • December 1, 2010 • 0 Comments

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Author Notes: No one wants to be in the kitchen while everyone is enjoying the party. This open house dish takes so little effort with such a gourmet result. Happy Holidays!Table9

Serves a crowd

  • 1 Loaf of French Bread, Cut into 1" Rounds and Each Slice Brushed with Olive Oil
  • 8 ounces Crumbled Gorgonzola Cheese, Tossed with 1/2 teaspoon dried thyme
  • 1 Jar Blackberry Farm Fig Preserves
  • 5 Large Shallots, Thinly Sliced
  • 2 tablespoons Rice Flour
  • 1/2 tablespoon Good Olive Oil
  • Salt
  1. Preheat oven to 400 degrees.
  2. In a small bowl toss the shallots in rice flour and olive oil. Spread shallots evenly on a baking sheet. Bake in oven for 15 minutes, stirring occasionally until the shallots are crisp. Lightly salt and let cool.
  3. Reduce oven to 350 degrees. Place bread rounds on a baking sheet and lightly toast. Remove and set aside.
  4. Set up an assembly line: bread rounds, fig preserves, gorgonzola and shallots. Spread the preserves on the toasted bread rounds, sprinkle with gorgonzola and then top with crispy shallots.
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