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
- 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
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.
Adapted from food stylist and writer Lisa Cherkasky.
Tested by Lisa Cherkasky.
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