These are a great little hors d' oeuvre for a party!
They are very easy to make and a lovely combination of the sweet fig, the salty gorgonzola, and the tangy balsamic.
*The spreads taste best when prepared the night before and refrigerated overnight*
2 cups Dried or Fresh Figs
1 cup Walnuts
1 cup Crumbled Gorgonzola
1 package Cream Cheese
4-6 TBS Balsamic Vinegar
In a food processor puree the gorgonzola and the cream cheese until smooth. Place in a container and refrigerate overnight.
If using dried figs, let them sit immersed in a bowl of warm water for 6-12 hours or overnight if possible to rehydrate.
Puree the figs, walnuts, salt and balsamic in the food processor until smooth. Refrigerate overnight.
Slice the baguette on an angle and toast slightly under the broiler.
Spread with Gorgonzola mixture.
Top with a spoonful of the fig-balsamic mixture.
Drizzle with Balsamic Vinegar or a balsamic reduction.
Chiffonade the basil and garnish the crostinis.
Photography courtesy of Maryangelo.