Broiled Fig And Gorgonzola Finger Sandwiches Recipes

GRILLED GORGONZOLA AND BEET GREEN SANDWICH

Steps:

• Rub surface of one slice of bread with the cut clove of garlic if desired. Spread blue cheese over the bread. If you wish, save a little cheese for the top slice.
• Toss greens with herbs if desired. Spoon over cheese and press down onto the bread. Drizzle on 1/4 teaspoon olive oil. Arrange beet slices over the greens. If desired, add a little more cheese: either spread on the top slice of bread or sprinkle it over the beets. If desired, rub second piece of bread with the cut garlic clove before spreading with cheese. Place over beets and press down firmly. Drizzle remaining olive oil over the top slice.
• Toast in toaster oven for 3 to 4 minutes, until cheese has melted. Remove from toaster, press down firmly, cut in half and serve.

GORGONZOLA FIG BITES WITH TOASTED ALMONDS

Steps:

• Preheat oven broiler. Trim stems from figs and remove a small slice from the bottom so they will stand upright. Make a half-inch cut in the top of each fig and then another perpendicular to the first cut so that there is a cross-shaped opening in the top of each fig.
• Place figs on a baking sheet and stuff some of the cheese into the top of each. Drizzle figs lightly with olive oil and grind some black pepper on top. Place in the oven and broil until the cheese bubbles, about two minutes. Remove and top each fig with almonds. Drizzle with honey if using and serve immediately.

ROASTED STUFFED FIG WITH GORGONZOLA

Steps:

• Freeze the grape slices until frozen, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Put the Gorgonzola and mascarpone in a bowl and mix with an electric hand mixer until combined. Fill a disposable pastry bag with the cheese mixture and snip the tip about 1/2 inch from the end.
• Remove the top third from each fig and place upright on a small baking sheet. Add the walnuts and roast until the figs are soft and beginning to caramelize and the walnuts are toasty, about 10 minutes.
• Heat a saute pan over medium heat and add a splash of olive oil. Add the prosciutto and saute until crispy, about 5 minutes. Add a splash of red wine vinegar and remove from the heat.
• Finely chop the walnuts. Pipe a heaping amount of the cheese mixture into each fig. Roll the tops in chopped walnuts. Top with crispy prosciutto pieces. Stick a frozen grape slice in each.

FIG AND GORGONZOLA SAVOURIES (THUMBPRINTS)

Steps:

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Place the flour, butter, Gorgonzola, and a few grinds of black pepper in the bowl of a food processor. Process until the dough just comes together and starts to form a ball.
• Dump the dough onto a lightly floured surface and knead a few times to pull the dough together.
• Shape dough into logs, wrap in plastic wrap, and chill for an hour in the freezer.
• Slice logs into 1/8 inch thick slices, and place onto a parchment-lined baking sheet.
• Using the back or a round half-teaspoon measure, or your knuckle, make an indentation in the top of each dough round. Spoon about 1/4 teaspoon fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentations.
• Bake the savories for 10 - 14 minutes, until the preserves are bubbling and the pastry is light golden on the bottom.
• Let cool on the baking sheet for at least 10 minutes, the remove to a wire rack to cool.
• You'll find fig preserves at the grocery - it may be shelved with the "fancy" jams and jellies. You can make these a day ahead and keep them in two layers separated by waxed paper in an airtight container.

GRILLED FIGS WITH THYME HONEY AND GORGONZOLA TOASTS

Steps:

• In a small saucepan, bring honey to a simmer, add thyme sprigs.
• Turn off heat and let cool for 15 minutes or more while grilling the figs and bread.
• Start a charcoal fire in an outdoor grill or preheat a gas grill, or preheat broiler.
• Cut figs in half, and toss them in a small bowl with 2 teaspoons olive oil and thyme leaves.
• Set grill rack 4 inches from fire, or broiler heat.
• When the charcoal is ashed over and glowing, or the gas grill is medium-hot,or broiler hot, grill figs quickly until they are heated through but not collapsed, 1 to 2 minutes on each side.
• Transfer to a platter.
• Cut 24 1/2-inch-thick slices from the bread, and brush both sides lightly with olive oil.
• Toast bread on both sides on the grill away from direct heat, or under broiler, or in toaster.
• Spread cheese on toast, and top with figs.
• Remove thyme sprigs from honey with a fork and discard, then drizzle honey over figs and toast slices.
• Serve at once.
• Enjoy!

FRESH-FIG GRILLED CHEESE SANDWICHES

Steps:

• Heat a griddle over medium heat.
• Spread cut sides of bread with fig jam. On the bottom half of the bread, layer 1/2 the cheese, then the ham, the figs, and the remaining cheese. Enclose with the top half of the bread. Brush with rosemary oil. Place on griddle or in a nonstick skillet, and weight top of sandwich with a heavy skillet or a foil-lined brick. Cook until bottom is golden, about 4 minutes. Flip sandwich over, and repeat with opposite side. Cut crosswise into 6 to 8 pieces; serve immediately.