Valley Fig Growers

California Fig and Gorgonzola Toasts

Makes 20 appetizers


1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs

1/3 cup Gabbiano Chianti

1/4 cup orange juice

1 (2 X 4-inch) strip orange peel

2 small sprigs fresh rosemary

20 (2-inch) squares rustic Italian bread

2 tablespoons extra virgin olive oil

1/2 cup Gorgonzola cheese

1/4 cup butter, softened

20 tiny rosemary sprigs (optional)


  1. Remove stems from figs; cut each into 4 slices. Bring wine, orange juice, orange peel and rosemary to a boil in small saucepan; add fig slices. Reduce heat and simmer 5 minutes or until most of the liquid has been absorbed; set aside. Preheat oven to 450°F. Brush bread squares with olive oil and place on baking sheet. Bake 5 minutes or until lightly browned; let cool. Combine cheese and butter in small bowl. Spread mixture onto toasts and top with fig slices. Garnish with tiny rosemary sprigs, if desired.

Photography Annelies Zijderveld

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 113
  • % Calories from Fat 39%
  • Fat 5
  • Cholesterol 9
  • Protein 2
  • Carbohydrates 15
  • Fiber 2
  • Iron 1
  • Sodium 122
  • Calcium 46
  • Potassium 108