Bruschetta With Fig Puree And Blue Cheese

Source: Whole Foods Market

Ingredients

• 1 lb. Fresh Figs, Stems Trimmed
• 3 cups Merlot or Other Smooth Red Wine
• ¼ teaspoon Anise Seeds
• 1 Cinnamon Stick
• 2 Bay Leaves
• 2 Baguettes., Cut Into ½ ″ Slices
• Olive Oil, For Brushing
• 4 ounces Bleu Cheese, Thinly Sliced
• ¼ cup Italian Parsley, Chopped

Method

1. Preheat the broiler.

2. In a medium saucepan, combine the figs, wine, anise seed, cinnamon stick, and bay leaves. Bring to a boil and simmer for 5 minutes. Remove from the heat and allow to steep for 20 minutes. Remove the cinnamon stick and bay leaves, and puree the fig mixture in a blender or food processor. Set aside.

3. Arrange the bread on a broiler pan and toast both sides under a broiler. Brush one side of each slice with olive oil, then spread a thin layer of the fig puree on each slice. Top each with a thin slice of bleu cheese. Place under the broiler just long enough for the cheese to begin to melt - about 45 seconds. Remove and garnish with chopped parsley.

Makes about 4 dozen. Plus, the puree can be kept in an airtight container in the fridge for up to 3 months.

Notes

Adapted from Laura Werlin’s “The New American Cheese”