Makes 24 hors d'oeuvres
Point Reyes Blue Cheese is a sharp full-flavored blue that is softened with mascarpone. Another blue cheese may be substituted and cream cheese may replace the mascarpone. You may use fresh or prepared fig preserves. Use a sweet baguette instead of sour so the flavor does not adversely affect the wine.
24 slices of sweet French bread baguette
Good olive oil
Preheat oven to 350 degrees. Place the bread slices on a cookie sheet. Brush the slices with olive oil and bake for about 12 minutes or until lightly golden.
1 cup St. Francis Cabernet Sauvignon
2 cups sugar
2 cups black mission figs, chopped
In a heavy bottomed saucepot simmer the red wine, sugar, and figs on a low flame for about 50 minutes, stirring often to prevent burning. The figs should have become tender and the liquid thickened. Let cool, cover and refrigerate. Fig compote keeps for 2 weeks in the refrigerator.
½ cup Point Reyes Blue Cheese
½ cup mascarpone
In a food processor puree both cheeses until smooth. Spread about ½ tablespoon of the blue cheese on each crostini. Top with ½ teaspoon fig preserve.