Holiday Chef's Corner: Bittersweet's Fig and Gorgonzola Bruschetta

If you like to keep busy in the kitchen during the holidays, we have some fun recipes for you to try out this week thanks to members of Alexandria's culinary community. 

Ronalyn Teodoro of Bittersweet on King Street sent in this recipe for fig and gorgonzola bruschetta. 

Bittersweet's Fig and Gorgonzola Bruschetta (Serves 12)

Ingredients

• 24 toasted crostini rounds
• 1½ cups crumbled gorgonzola cheese
• 8 sliced figs
• 2 tablespoons port wine

Directions

On a cookie sheet, lightly toast crostini rounds under broiler until golden. Remove from oven. Whip Gorgonzola cheese in a small bowl until frosting-like consistency is achieved. Place whipped Gorgonzola into pastry bag and pipe onto crostini rounds. Set aside. Sauté sliced figs in a few tablespoons of port wine. Spoon a few slices of fig atop the whipped Gorgonzola. Place crostini back in a warm oven (175-200 degrees) for about 5 minutes. Then, serve with your favorite cocktail.