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Categories: Appetizers, Vegetarian

Gorgonzola crostini with prunes

Gorgonzola crostini with prunes
Los Angeles Times

This delicious recipe, developed by Georgeanne Brennan for the California Prune Board, was served at a recent International Les Dames d'Escoffier Conference in San Francisco. Be sure to use soft, moist prunes. Read more

Total time: 20 minutes | Serves 4
  • 1/2 baguette, cut into 12 slices
  • 1 tablespoon plus 1 teaspoon olive oil
  • 2 ounces Gorgonzola, crumbled, room temperature
  • 12 pitted prunes, finely chopped

Step 1Arrange baguette slices in single layer on jellyroll pan. Brush with oil.

Step 2Bake at 350 degrees until edges start to crisp, about 5 minutes. Cool. (Can be made up to 1 day ahead.)

Step 3To serve, with oiled sides up, spread each slice with Gorgonzola dividing evenly (layer should be very thin). Sprinkle each with dried plums, dividing evenly.

Each serving:
344 calories; 560 mg sodium; 11 mg cholesterol; 10 grams fat; 56 grams carbohydrates; 11 grams protein; 2.23 grams fiber.
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