Gorgonzola crostini with prunes
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This delicious recipe, developed by Georgeanne Brennan for the California Prune Board, was served at a recent International Les Dames d’Escoffier Conference in San Francisco. Be sure to use soft, moist prunes.
Arrange baguette slices in single layer on jellyroll pan. Brush with oil.
Bake at 350 degrees until edges start to crisp, about 5 minutes. Cool. (Can be made up to 1 day ahead.)
To serve, with oiled sides up, spread each slice with Gorgonzola dividing evenly (layer should be very thin). Sprinkle each with dried plums, dividing evenly.
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