Wine & F ood Recipes

Fig and Gorgonzola Toasts

Pair with Black Opal Shiraz Cabernet

Makes 20 appetizers.

1 cup Blue Ribbon Orchard Choice or Sun-Maid California Calimyrna or Mission Figs
1/3 cup Shiraz Cabernet
1/4 cup orange juice
1 (2 X 4-inch) strip orange peel
2 small sprigs fresh rosemary
20 (2-inch) squares rustic Italian bread
2 tablespoons extra virgin olive oil
1/2 cup Gorgonzola cheese
1/4 cup butter, softened
20 tiny rosemary springs (optional)

Remove stems from figs; cut each into 4 slices. Bring wine, orange juice, orange peel and rosemary to a boil in small saucepan; add fig slices. Reduce heat and simmer 5 minutes or until most of the liquid has been absorbed; set aside. Preheat oven to 450°F. Brush bread squares with olive oil and place on baking sheet. Bake 5 minutes or until lightly browned; let cool. Combine cheese and butter in small bowl. Spread mixture onto toasts and top with fig slices. Garnish with tiny rosemary sprigs, if desired. 

Back to the Recipes