Rachel has really gotten where I wish I could be….in a way. I am a good talker and I love to eat…but to stand in my kitchen and talk and cook – that I don’t think I could do. When I cook, I want to be left alone. I don’t want people hovering over me much less do I want to have to be “scripted” in anyway. However, a show like her Tasty Travel’s show….now that I could do! Give me food someone else has made and let me talk about it – I’d be awesome at that! Probably most of my family, friends and co-workers that I’ve carried on conversations with would tell you how my topic of conversation always goes to food! I was certainly blessed with the gift of gab.
I love snacking. Actually, I snack more than I eat a meal or I consider my snack a meal! I also love to read my foodie magazines. I read several of them but the one that inspired me today was Every Day with Rachel Ray.
With all that said, I was going through the August 2011 issue of Every Day with Rachel Ray and saw an article titled “Bruschetta – 9 ways” Immediately I had a craving for crusty bread with spreadable cheese and fruit. While my combination was not one of the 9 ways in the magazine, its a twist on a couple of the ways. I finally, for the first time ever, found fresh figs in a grocery store. I also was craving some gorgonzola and of course, I had that yummy balsamic syrup that I used on my Caprese Panini that I knew would go well with my bruschetta. So, for lunch today, this is what I had:
Fig and Gorgonzola Bruschetta with Balsamic Syrup
Inspired by Everyday with Rachel Ray
Thin slices of crusty baguette
Fresh Figs, sliced in half (I used black mission figs)
Spray slices of baguette with butter spray and place on cookie sheet. Broil until lightly toasted, flip and toast other side. Keep a close eye on your baguette slices as they will burn quickly if you decide to not pay attention to them!
Remove baguette slices from oven and spread a small amount of Gorgonzola cheese over warm slices and top with 1/2 fig, drizzle with Balsamic Syrup…..enjoy!