Crostini With Fig Preserves, Gorgonzola And Crispy Shallots

• 1 Loaf of French Bread, Cut into 1" Rounds and Each Slice Brushed with Olive Oil
• 8 ounces Crumbled Gorgonzola Cheese, Tossed with 1/2 teaspoon dried thyme
• 1 Jar Blackberry Farm Fig Preserves
• 5 Large Shallots, Thinly Sliced
• 2 tablespoons Rice Flour
• 1/2 tablespoon Good Olive Oil
• Salt

1. Preheat oven to 400 degrees.
2. In a small bowl toss the shallots in rice flour and olive oil. Spread shallots evenly on a baking sheet. Bake in oven for 15 minutes, stirring occasionally until the shallots are crisp. Lightly salt and let cool.
3. Reduce oven to 350 degrees. Place bread rounds on a baking sheet and lightly toast. Remove and set aside.
4. Set up an assembly line: bread rounds, fig preserves, gorgonzola and shallots. Spread the preserves on the toasted bread rounds, sprinkle with gorgonzola and then top with crispy shallots.

bread, gorgonzola cheese, preserves, shallots, flour, olive oil, salt

Taken from food52.com/recipes/8077-crostini-with-fig-preserves-gorgonzola-and-crispy-shallots (may not work)