Gorgonzola crostini with prunes
Time 20 minutes
Yields Serves 4
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This delicious recipe, developed by Georgeanne Brennan for the California Prune Board, was served at a recent International Les Dames d’Escoffier Conference in San Francisco. Be sure to use soft, moist prunes.
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1
Arrange baguette slices in single layer on jellyroll pan. Brush with oil.
2
Bake at 350 degrees until edges start to crisp, about 5 minutes. Cool. (Can be made up to 1 day ahead.)
3
To serve, with oiled sides up, spread each slice with Gorgonzola dividing evenly (layer should be very thin). Sprinkle each with dried plums, dividing evenly.
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