If you can’t find lemon thyme, use small, fresh basil leaves instead.
Recipe information
Yield
makes 20 of each hors d¿oeuvre
Ingredients
1/2 baguette
2 tablespoons extra-virgin olive oil
10 ounces Gorgonzola dolce, room temperature
1/4 pound prosciutto, very thinly sliced and torn into bite-size pieces
Fresh lemon thyme, for garnish
10 fresh figs, halved lengthwise
Fresh tarragon, for garnish
Preparation
Step 1
Preheat the broiler. Cut the baguette into 20 slices (each about 1/4 inch thick); transfer to a baking sheet. Brush the tops with oil. Broil until golden, 1 to 2 minutes.
Step 2
Let cool, then spoon 1 teaspoon cheese onto each round. Top with prosciutto; garnish with lemon thyme.
Step 3
Spoon about 1 teaspoon cheese onto each fig half; garnish with tarragon.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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