I like big, bold flavours and make no apologies. Over the years I have given many a side eye to friends who say "OMG - you totally have to try the Best Thing EVER at the Newest Trendy McSpot." I'm not saying the Best Thing EVER isn't good, I'm just saying that my palate is used to something else, and since I have been eating really flavourful, spicy food all my life (read I'm Jamaican,) you have to come good for me to come up out of my seat with praise. Having said all of that, you will understand why I about lost my mind over the combination of flavours in this Fig and Gorgonzola Bruschetta.
What You'll Need:
- Crusty Bread ( I used a french bread but anything similar will do)
- 6 Figs, Diced
- 1/4 Cup of Crumbled Gorgonzola
- 1/4 cup of chopped Walnuts
- A few dried Cranberries (less than a quarter of a cup)
- 1/4 cup of Balsamic Reduction (How to: Add one cup of Balsamic vinegar and about a tablespoon of sugar to a saucepan. Bring to slow simmer and stir occasionally for about twenty minutes (or until thickened). Allow to cool. Store in an airtight jar.)
- Slice bread into 1/4 inch thick slices and toast until crispy (I use a foreman grill and keep slices on until they are almost golden brown and grill marks start to form.)
- In a bowl, combine, figs, cranberries, cheese, and walnuts.
- Once bread is toasted, spoon mixture over the top and drizzle with balsamic reduction.
- Serve immediately
This Fig And Gorgonzola Bruschetta is something of a staple now and I'll definitely be serving it at my next party -- whenever that might be.