Crostini with Honey, Gorgonzola, and Figs

Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Yield: 8 appetizers (serving size: 1 appetizer)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 106
  • Calories from fat: 20%
  • Fat: 2.3g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.2g
  • Carbohydrate: 19g
  • Fiber: 2.6g
  • Cholesterol: 5mg
  • Iron: 0.6mg
  • Sodium: 183mg
  • Calcium: 59mg

Ingredients

  • 1/2 cup water
  • 6 dried Calimyrna figs, each cut lengthwise into 4 slices
  • 1 tablespoon honey
  • 8 (1/2-inch-thick) Italian bread slices, toasted (about 4 ounces)
  • 2 ounces Gorgonzola cheese or blue cheese

Preparation

  1. Place water and figs in a 2-cup glass measure. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 2 minutes. Drain; discard liquid.
  2. Spread honey evenly over bread slices, and spread the cheese (at room temperature) over honey. Top each bread slice with 3 fig slices.
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