Native Figs with Blue Castello on Toasted Walnut Bread


6 slices Walnut Bread
9 ounces blue castello cheese
36 small, very ripe figs, peeled and split in half
Roasted Walnut Oil

With all of the ingredients at room temperature, preheat the oven to 350 degrees F. Toast the bread in the oven for 10 minutes, or until light brown.
Spread with the cheese, then gently mash on the figs. Return to the oven for 3 minutes or until the cheese melts.
Lightly sprinkle with walnut oil and serve warm with Tor Kenward Family Wines, 2009 Syrah, Hudson Vineyard, Hommage Allan.

This recipe is from “Great Sandwiches”, Susan Kenward’s 1991 cookbook that received the prestigioius James Beard Award.