Bruschetta with Black Mission Figs and Gorgonzola by Dolores and Jack Cakebread

Bruschetta with Black Mission Figs and Gorgonzola
by Dolores and Jack Cakebread with Brian Streeter
from The Cakebread Cellars Napa Valley Cookbook
(Ten Speed Press, 2003)
Serves 4 to 6

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We are incredibly lucky to have struck up a friendship with the Waltenspiels of Timber Crest Farms many years ago. Located in Healdsburg in Sonoma County, Timber Crest was a pioneer in the organic farm movement and they employ the strictest of growing practices to ensure that all of their fruits and vegetables are grown without chemicals. The Waltenspiels' fruits and vegetables, like the dried figs used in this recipe, are tree ripened and dried naturally The fig purée can be made in advance and refrigerated for up to one month.


convert		Ingredients
1 1/2 cups		dry red wine (such as merlot)
8 ounces		dried black mission figs, stemmed and halved
1		bay leaf
1/4 teaspoon		anise seed
1/2 loaf		country-style bread, cut into 1/2-inch-thick slices
1/2 cup		crumbled Gorgonzola
2 tablespoons		chopped flat-leaf parsley

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Method

1. Preheat the broiler.

2. Combine the wine, figs, bay leaf, and anise seed in a small saucepan. Bring to a simmer over medium heat. Cook for 10 minutes, until the figs are rehydrated and soft. Remove from the heat and let cool.

3. Remove the bay leaf, transfer to a food processor, and purée. At this point you can store the mixture in an airtight container, refrigerated, for up to one month.

4. Put the bread slices on a baking sheet and place under the broiler for 2 minutes per side, until golden brown. Spread a thin layer of the fig purée over the bread slices. Crumble the Gorgonzola and spread equal amounts atop the fig purée on each bruschetta. Place under the broiler for 1 to 2 minutes, until the cheese begins to melt. Cut each slice into 3 pieces on the diagonal, sprinkle with the parsley, and serve. Enjoy with a merlot with fruit-forward aromas and flavors.

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