If you can’t find lemon thyme, use small, fresh basil leaves instead.

　　

Ingredients

makes 20 of each hors d¿oeuvre

　　1/2 baguette

　　2 tablespoons extra-virgin olive oil

　　10 ounces Gorgonzola dolce, room temperature

　　1/4 pound prosciutto, very thinly sliced and torn into bite-size pieces

　　Fresh lemon thyme, for garnish

　　10 fresh figs, halved lengthwise

　　Fresh tarragon, for garnish

　　

Step 1

Preheat the broiler. Cut the baguette into 20 slices (each about 1/4 inch thick); transfer to a baking sheet. Brush the tops with oil. Broil until golden, 1 to 2 minutes.

　　

Step 2

Let cool, then spoon 1 teaspoon cheese onto each round. Top with prosciutto; garnish with lemon thyme.

　　

Step 3

Spoon about 1 teaspoon cheese onto each fig half; garnish with tarragon.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.