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DRIED PLUM AND GORGONZOLA CROSTINI

Sweet and salty flavors are both found in this unusual appetizer, which is superb when served at aperitif time with white wine, sherry, or a favorite cocktail.
Prep Time: 5 minutes
Servings: 8


Ingredients
• 1 baguette loaf, cut diagonally into 1/2-inch thick slices(approx. 24 slices)
• 2 tablespoons extra-virgin olive oil
• 4 ounces Gorgonzola cheese, softened to room temperature
• 24 pitted dried plums (prunes), finely chopped


Preparation
Heat oven to 350°F.

On large baking sheet, arrange baguette slices in single layer; brush with oil.

Bake 10 minutes or until light golden.

Turn slices over; bake an additional 5 minutes. Cool.

Spread each slice with rounded teaspoon of cheese; sprinkle with scant tablespoon dried plum.

Serve within 1 hour.

Tip: - The baguette slices may be toasted up to 12 hours in advance.

Nutritional Information (per serving)
Calories  264 
Cholesterol  11mg 
% of Calories from Fat  27% 
Fat  8g 
Sodium  375mg 
Carbohydrates  41g 
Protein  6g 
Fiber  3g 

California Dried Plum Board - www.californiadriedplums.org
Recipe created by Georgeanne Brennan.

 

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