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.
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Open-Faced Baguette with Mushrooms and Artichokes
Open-Faced Baguette with Prosciutto and Green Olive Tapenade
The Martha Stewart Show, December 2010
- 1 thin baguette
- 3 tablespoons olive oil
- <u>Homemade Fig Marmalade</u>, 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.
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