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.
Reduce oven to 350 degrees. Place bread rounds on a baking sheet and lightly toast. Remove and set aside.
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.