Crostini with Homemade Fig Jam and Gorgonzola


Makes 4 servings

For the jam:

    • 6 ounces stemmed dried black mission figs

    • 1 cup water

    • ½ cup granulated sugar

    • 1 teaspoon fresh thyme, minced

    • ¼ teaspoon sea salt

    • 2 tablespoons fresh lemon juice

For the crostini:

  • ½ baguette, cut into 12 (½-inch thick) diagonal slices

  • 2 tablespoons extra-virgin olive oil

  • Sea salt and freshly ground black pepper

  • 2 ounces Gorgonzola cheese, crumbled


This makes a little over 1 cup of jam, which will keep in the refrigerator for up to 3 weeks. Spread over crostini and paired with Gorgonzola, it’s a deliciously sweet and savory antipasto.

To prepare fig jam:

  1. Add the figs, water, sugar, thyme, salt and lemon to a heavy medium saucepan.

  2. Cook over medium-high heat until the liquid is reduced and thick and the figs are very soft, about 7 minutes. Remove from heat and, using an immersion blender, pulse the mixture to create a jam-like texture.

  3. Taste and adjust seasoning with salt and pepper.

To prepare crostini:

  1. Arrange baguette slices on a sheet pan lined with parchment paper.

  2. Brush tops with olive oil and season lightly with salt and pepper.

  3. Bake until golden brown on top, about 5 minutes.

To serve:

  1. Remove baguette slices from oven and spread about a tablespoon of fig jam onto each.

  2. Top with crumbled Gorgonzola and transfer to a serving platter.