A Date with a Fig.....

It's sweet, it's salty.....it's delicious! This little starter was something I put together for a recent cooking class and was besieged with requests for the recipe. Here it is, just in time for the busy Holiday season! Flatbread is such a great base for so many toppings....this one has the perfect combination of sweet fig and dates-combine that with a great Gorgonzola and cipollini onions and you can't lose. Don't cheat yourself by substituting another onion, as the cipollini is the PERFECT little gem for this hors d' oeuvre. I used dried Mission figs and date paste (Ziyad brand baking dates. Look for them in the International aisle of your market). Naan bread is usually found near the deli in local grocery stores-I used the rectangular breads, but you can substitute round and slice it like a pizza. Use a quality Gorgonzola, serve it hot out of the oven, pair with a Pinot Grigio.....and you'll be "the one that brought the KILLER appetizer"  

 Boun appetito!


3 6x12" stone-baked Naan bread
13 ounces pitted dates
3 1/2 ounces dried Mission figs
8 ounces Gorgonzola cheese
8-10 cipollini onions
extra-virgin olive oil
kosher salt and cracked black pepper

Preheat oven to 400 degrees F. Place the breads on a parchment-lined baking sheet and brush with a generous amount of olive oil. Sprinkle a liberal amount of salt and pepper on each bread and bake until breads are only slightly browned, 5-6 minutes. Remove from oven and cool slightly.

Bring 2 cups of water to a boil in a medium saucepan.  Add the cipollini onions-lower heat to a simmer and blanch the onions just until slightly soft, about 3-4 minutes.  Drain: while still warm, peel the skins from the onions and set aside to cool.

Combine the figs and dates in a food processor; pulse to combine.  Add 3 ounces of the Gorgonzola and pulse a few times to a paste consistency. Divide the mixture evenly over the breads, spreading to cover each bread evenly.  Slice the cooled onions and top each bread.  Crumble the remaining Gorgonzola and sprinkle atop each bread.  Drizzle about 1 tablespoon of olive oil over each bread, followed by a few turns of the pepper grinder and a sprinkle more of kosher salt.

Return the baking sheet to the hot oven and bake until cheese is bubbly.. Remove from the oven, slide breads to a cutting board and slice. Makes approximately 15 slices (5 per bread).

Rustic goodness!!