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Fig crostini with Point Reyes blue cheese

Recipe by:Chef Ben Mattman
JW Marriott, San Francisco


  • Compote
    6 tbsp. brown sugar
    1/2 tsp. cinnamon
    4 cups sliced figs
  • Crostini
    1 French baguette
    2 tbsp. extra virgin olive oil
  • Garnish
    1/4 lb. Point Reyes blue cheese, sliced
    8 figs, sliced
    1 cup arugula
    Aged balsamic


Place brown sugar, cinnamon and 4 cups sliced figs in a pot and heat to bubbling. Turn to low heat and simmer for about half an hour. Stir occasionally. When compote thickens, remove from heat.

Slice baguette on a bias (angle). Brush with olive oil and grill both sides to golden brown.

On a plate, top each slice of baguette with fig compote, a thin slice of blue cheese and a slice of fig. Top with arugula and drizzle with balsamic.

Makes up to 24 pieces

Califonia Bountiful