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.
1 baguette loaf, cut diagonally into 1⁄2-in. thick slices (approx. 24 slices)
2 tbsp. extra-virgin olive oil
4 oz. Gorgonzola cheese, softened to room temperature
24 pitted dried plums (prunes), finely chopped
1. Heat oven to 350° F. On large baking sheet, arrange baguette slices in single layer; brush with oil.
2. Bake 10 min. or until light golden. Turn slices over; bake an additional 5 min. Cool.
3. Spread each slice with rounded teaspoon of cheese; sprinkle with scant tablespoon dried plums and serve.