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