Sweet figs balance sharp blue cheese in this sophisticated hors d'oeuvre from chef Pierre Schaedelin.
Open-Faced Baguette with Cured Salmon and Sauce Tartare
Open-Faced Baguette with Mushrooms and Artichokes
Open-Faced Baguette with Prosciutto and Green Olive Tapenade
The earthy flavor of mushrooms is offset by a luscious Gorgonzola cheese sauce. It is important not to substitute another type of blue cheese in this dish; the creamy quality of genuine Gorgonzola is necessary for the best results.
To make the best pizzas, you'll need a pizza stone, which is placed on an oven rack and heats up while you prepare the dough, and a pizza peel, a flat board with a long handle that lets you deposit the pizza intact on the stone. If you don't have a pizza peel, use a large piece of cardboard instead.