No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Open-Faced Baguette with Fig Marmalade and Blue Cheese

Sweet figs balance sharp blue cheese in this sophisticated hors d'oeuvre from chef Pierre Schaedelin. Also Try: 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

  • servings: 12

Ingredients

  • 1 thin baguette
  • 3 tablespoons olive oil
  • Homemade Fig Marmalade, or 1 (8.5-ounce) jar store-bought fig jam
  • 4 ounces Gorgonzola or Roquefort cheese, cut into 1/4-inch-thick slices

Directions

  1. Step 1

    Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut-side up; drizzle cut sides with olive oil. Transfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, 2 to 3 minutes. Let bread cool to room temperature.

  2. Step 2

    Divide jam evenly between baguette halves and spread to cover. Top each half with cheese and serve.

Source
The Martha Stewart Show, December 2010