fig and gorgonzola crostini with honey

This recipe is so easy and elegant. The key is to select plump ripe figs and a good blue cheese. Figs have a short season in early summer, and then a second crop that starts late summer and runs through the fall. Gorgonzola and Roquefort can be found at most grocery store cheese counters, and are good choices for this dish. Roquefort is a French sheep’s milk cheese and Gorgonzola is Italian and made from cow’s milk. A final drizzle of honey makes this the perfect bite to pair with a glass of bubbly or a sweet white wine.


  • Fresh sourdough baguette (1 whole, sliced into thin rounds)

  • Fresh figs (2 cups whole figs)

  • Gorgonzola cheese (or another creamy blue cheese; 6 ounces)

  • Honey (2 tablespoons)


  1. Preheat oven to 400 degrees.

  2. On each slice of baguette, evenly spread 1/2 teaspoon of cheese (or more if you like!). 

  3. Arrange baguettes on a baking tray and place in oven for 5 minutes, or until cheese has melted.

  4. Remove baguettes; transfer to serving platter and drizzle with honey.