Executive Chef Gary Danko
Restaurant Gary Danko
SAN FRANCISCO, CA
2 lb fresh figs
2 cups simple syrup [see recipe below]
2 T lemon juice
Remove stems from figs and cut into quarters. Place in saucepan with simple syrup and lemon juice; poach figs, slowly simmering for 30 minutes. The figs should be cooked, glassy and still moist, but not at the jam state (if it gets there it’s still okay). Cool and refrigerate.
INGREDIENTS [simple syrup]
1 1/2 cups sugar
1 1/2 cups water
Bring water and sugar to a boil.
Slice walnut raisin levain into thin slices. Lay bread out on sheet pan and bake at 350°F until crisp, about 15 to 20 minutes. Cool. On the edge of the crouton, spread room temperature creamy blue cheese, place a quarter of fig on top of cheese. Drizzle with a few drops of the syrup and Balsamic vinegar and serve.