Fig Bruschetta with Honey & Gorgonzola Butter
TOURANT Portland, oregon
Inspired by the farm to fork cooking of Portland, Oregon’s Tourant chefs Mona Johnson and Jaret Foster, this preparation stands out in its approach to simple cooking with seasonal ingredients. Just when figs are at their peak and chilly autumn air welcomes a bit heavier mouthful, this rich, complexly flavored plate satisfies.
A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet.—Yotam Ottolenghi
1 head garlic, top cut off to expose cloves
2 ounces European butter, room temperature
2 ounces gorgonzola, crumbled
1/2 rustic loaf bread, sliced (halved if large pieces)
8 figs, sliced 1/4” thick
Fresh thyme leaves
Sea salt flakes
1. Preheat the oven to 350 degrees F.
2. Place the garlic on a piece of aluminum foil and drizzle with olive oil. Enclose garlic in foil and bake for 45 minutes, or until the garlic is very soft.
3. Squeeze 6 roasted garlic cloves from their papery skins into a MEDIUM BOWL and mash it with a fork.
4. Add in the butter and cheese. Mix thoroughly and place in the refrigerator until ready to use.
5. Place the slices of bread on a HALF SHEET BAKING TRAY. Brush the tops of the bread with olive oil and place in the oven until the bread is lightly toasted and just beginning to turn golden, about 3 to 4 minutes. Cool to prevent the cheese and butter from melting.
6. Slather each slice of bread with the gorgonzola butter mixture, top with sliced figs, sprinkle with thyme leaves and sea salt flakes. Finish with a drizzle of honey.