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1 box dried mission figs, halved and stems discarded
1/2 cup dry red wine
1 tablespoon honey
1 tablespoon thyme leaves
10-16 ounces Gorgonzola cheese
1 baguette, cut crosswise into thin rounds
1. In a medium saucepan, combine figs, wine, honey and thyme. Add enough water so that figs are covered (up to 1/2 cup), then bring to a boil. Reduce heat to a simmer and allow figs to cook for 15 minutes or so, until liquid is reduced to a syrup. Remove from heat and cool. Cover figs and let them steep in the syrup for several hours.
2. On each baguette round, place a slice of Gorgonzola and 1/2 a fig. Top with a grind of black pepper and serve.