Califonia Bountiful

Fig crostini with Point Reyes blue cheese

Sweet fig compote stands up well to the intense, tangy blue cheese in this tasty appetizer.

Chef Ben Mattman
JW Marriott, San Francisco

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6 tbsp. brown sugar
1/2 tsp. cinnamon
4 cups sliced figs

1 French baguette
2 tbsp. extra virgin olive oil

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

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