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82
82
Bruschetta with Fig & Olive,
Blue Cheese, and Salami
For this speedy and unusually delicious nibble, toasted ovals
of good bread are spread with tangy blue cheese and Jim-
town Fig & Olive Spread, then topped with matchsticks of
salami. This bruschetta makes a rustic starter for a country-
style Mediterranean menu.
8¼-inch-thick oval slices from a
baguette-style loaf of bread
Olive oil
¼ pound well-trimmed
creamy blue cheese,
such as Gorgonzola,
at room temperature
3 tablespoons Jimtown Fig &
Olive Spread
Lightly brush the bread slices all over with olive oil.
Lay them on a baking sheet and toast them in a 400-
degree oven, turning them once, until they are crisp
and lightly browned, about 8 minutes total.
Freshly ground black pepper
to taste
4 thin slices Genoa style salami,
cut into matchstick pieces
Spread the toasted bread with the blue cheese, dividing
it evenly and using it all. Season generously with pepper.
Spread Jimtown Fig & Olive Spread on top of cheese.
Top the crostini (toasted bread) with the salami. Serve
within 30 minutes of completion.
.
YIELD
,
Serves 2-4
