Makes 4 servings
    • For the jam:
    • 6 ounces stemmed dried black mission figs
    • 1 cup water
    • ½ cup granulated sugar
    • 1 teaspoon fresh thyme, minced
    • ¼ teaspoon sea salt
    • 2 tablespoons fresh lemon juice
  • For the crostini:
  • ½ baguette, cut into 12 (½-inch thick) diagonal slices
  • 2 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 2 ounces Gorgonzola cheese, crumbled
This makes a little over 1 cup of jam, which will keep in the refrigerator for up to 3 weeks. Spread over crostini and paired with Gorgonzola, it’s a deliciously sweet and savory antipasto.

To prepare fig jam: Add the figs, water, sugar, thyme, salt and lemon to a heavy medium saucepan. Cook over medium-high heat until the liquid is reduced and thick and the figs are very soft, about 7 minutes. Remove from heat and, using an immersion blender, pulse the mixture to create a jam-like texture. Taste and adjust seasoning with salt and pepper.

To prepare crostini: Arrange baguette slices on a sheet pan lined with parchment paper. Brush tops with olive oil and season lightly with salt and pepper. Bake until golden brown on top, about 5 minutes.

To serve: Remove baguette slices from oven and spread about a tablespoon of fig jam onto each. Top with crumbled Gorgonzola and transfer to a serving platter.