Prosciutto Crostini and Fresh Figs with Gorgonzola

• 1/2 baguette
• 2 tablespoons extra-virgin olive oil
• 10 ounces Gorgonzola dolce, room temperature
• 1/4 pound prosciutto, very thinly sliced and torn into bite-size pieces
• Fresh lemon thyme, for garnish
• 10 fresh figs, halved lengthwise
• Fresh tarragon, for garnish

1. Preheat the broiler.
2. Cut the baguette into 20 slices (each about 1/4 inch thick); transfer to a baking sheet.
3. Brush the tops with oil.
4. Broil until golden, 1 to 2 minutes.
5. Let cool, then spoon 1 teaspoon cheese onto each round.
6. Top with prosciutto; garnish with lemon thyme.
7. Spoon about 1 teaspoon cheese onto each fig half; garnish with tarragon.

baguette, extravirgin olive oil, gorgonzola dolce, lemon thyme, fresh figs, fresh tarragon

Taken from www.epicurious.com/recipes/food/views/prosciutto-crostini-and-fresh-figs-with-gorgonzola-392167 (may not work)