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 TartareOpen-Faced Baguette with Mushrooms and ArtichokesOpen-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 ¼-inch-thick slices


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

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