Bruschetta With Black Mission Figs And Gorgonzola 1 1/2 cups dry red wine 8 ounces dried black mission figs, stemmed, halved 1 bay leaf 1/4 teaspoon anise seed 1/2 loaf country-style bread, cut 1/2" thick slices 1/2 cup crumbled gorgonzola 2 tablespoons chopped flat-leaf parsley Preheat the broiler. Combine the wine, figs, bay leaf, and anise seed in a small saucepan. Bring to a simmer over medium heat. Cook for 10 minutes, until the figs are rehydrated and soft. Remove from the heat and let cool. Remove the bay leaf, transfer to a food processor, and puree. At this point you can store the mixture in an airtight container, refrigerated, for up to one month. Put the bread slices on a baking sheet and place under the broiler for 2 minutes per side, until golden brown. Spread a thin layer of the fig puree over the bread slices. Crumble the Gorgonzola and spread equal amounts atop the fig puree on each bruschetta. Place under the broiler for 1 to 2 minutes, until the cheese begins to melt. Cut each slice into 3 pieces on the diagonal, sprinkle with the parsley, and serve. Enjoy with a merlot with fruit-forward aromas and flavors. Serves 4 to 6.
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