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Recipe

Appetizer






Fig crostini with Point Reyes blue cheese

Sweet fig compote stands up well to the intense, tangy blue cheese in this tasty appetizer.

Chef Ben Mattman
JW Marriott, San Francisco

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Ingredients

Compote
6 tbsp. brown sugar
1/2 tsp. cinnamon
4 cups sliced figs

Crostini
1 French baguette
2 tbsp. extra virgin olive oil

Garnish
1/4 lb. Point Reyes blue cheese, sliced
8 figs, sliced
1 cup arugula
Aged balsamic

Instructions

Place brown sugar, cinnamon and 4 cups sliced figs in a pot and heat to bubbling. Turn to low heat and simmer for about half an hour. Stir occasionally. When compote thickens, remove from heat.

Slice baguette on a bias (angle). Brush with olive oil and grill both sides to golden brown.

On a plate, top each slice of baguette with fig compote, a thin slice of blue cheese and a slice of fig. Top with arugula and drizzle with balsamic.

Makes up to 24 pieces



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