Port-Glazed Fig and Blue Cheese Crostini

This elegant crostini celebrates National Wine and Cheese Day with a perfect balance of sweet and savory. The creamy, pungent blue cheese is beautifully contrasted by a rich, homemade port wine reduction and the chewy sweetness of dried figs. It's a sophisticated appetizer that pairs wonderfully with a glass of robust red wine.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons extra virgin olive oil
oz high
quality blue cheese (e.g., Gorgonzola or Roquefort), crumbled
dried mission figs, thinly sliced
1/4 cup ruby port wine
tablespoon balsamic vinegar
tablespoon granulated sugar
sprigs fresh thyme, leaves only
Pinch of sea salt and black pepper

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and sprinkle with a pinch of salt. Toast for 8 minutes
minutes until golden and crisp.
While the bread toasts, prepare the port reduction. In a small saucepan, combine the port wine, balsamic vinegar, and sugar. Bring to a simmer over medium heat and cook for 5 minutes
minutes, stirring occasionally, until the mixture has reduced by half and is syrupy.
Once the crostini are toasted, let them cool slightly. Top each slice with a generous crumble of blue cheese and a few slices of dried fig.
Drizzle the warm port wine reduction over the cheese and figs. Garnish with fresh thyme leaves and a grind of black pepper before serving immediately.

Chef's Tip & Pairing

The ideal wine pairing for this rich, salty-sweet crostini is a glass of the same Ruby Port used in the reduction, or a late-harvest Zinfandel, as the residual sugar in the wine will balance the saltiness of the blue cheese.

From the Tini Crostini Collection