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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