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The Washington Post

Fig Spread, Gorgonzola and Arugula Crostini

Fig Spread, Gorgonzola and Arugula Crostini 24.000
Dec 3, 2003

This crostini is all about contrasts. The toast is crunchy, the fig spread sweet and jammy, the cheese smooth and piquant and the arugula peppery.

Fig spread is available at Dean & DeLuca, some Balducci's stores and Whole Foods Markets.

Make Ahead: Toast the baguette and set aside at room temperature for up to several hours. Assemble just prior to serving.


Servings: 24 crostini
Ingredients
  • 1/2 large baguette, sliced into about twenty-four 1/4-inch-thick rounds
  • 1/2 cup fig spread or fig preservers (see headnote)
  • 24 baby arugula leaves, torn into pieces
  • 5 ounces Gorgonzola cheese

Directions

Preheat the oven to 375 degrees.

Place the baguette slices on a baking sheet and bake until lightly browned, 8 to 10 minutes.

Spread each slice of bread with 1 teaspoon of the fig spread. Top with 1 or 2 arugula leaves, then sprinkle with crumbled cheese, about 1 teaspoonful per toast.


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Recipe Source

Adapted from food stylist and writer Lisa Cherkasky.

Tested by Lisa Cherkasky.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per crostini: 99


% Daily Values*

Total Fat: 3g 5%

Saturated Fat: 1g 5%

Cholesterol: 4mg 1%

Sodium: 236mg 10%

Total Carbohydrates: 15g 5%

Dietary Fiber: 1g 4%

Sugar: 3g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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