Taleggio Cheese and Mission Fig Tartine

Ingredients

serves serves 4

• 4 slices of hearty bread, such as French pain au levain or sourdough
• 4 tablespoons extra virgin olive oil
• 1 medium clove garlic split in half, and 1 medium clove garlic, minced (about 1 teaspoon)
• Kosher salt and freshly ground black pepper
• 4 to 6 ounces creamy washed-rind cheese such as Taleggio or Morbier
• 12 ripe Mission figs, sliced into 1/4-inch slices
• Coarse sea salt
• 1 tablespoon minced fresh chives

Procedures

1. Preheat broiler to high and adjust rack to 6 inches below element. Brush bread slices on all sides with 2 tablespoons olive oil and rub with split garlic clove on all surfaces. Season with salt and pepper. Place on a rimmed baking sheet or broiler pan and broil until golden brown and toasted on first side, about 3 minutes. Flip and broil until second side is toasted, about 2 minutes longer.
   
2. Divide cheese evenly between bread slices and spread over top surfaces, trying to cover from edge to edge. Shingle with fig slices. Broil until cheese is melted and figs are beginning to caramelize, about 5 minutes total. Remove from broiler, drizzle with remaining 2 tablespoons olive oil, sprinkle with sea salt and chives, and serve.

Chocolate Fig Biscotti

Special equipment

baking sheet, stand mixer,

Ingredients

serves makes about 30 biscotti, active time 15 minutes, total time 1 hour

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons butter, at room temperature
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/2 cup diced dried figs

Procedures

1. Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper.
   
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
   
3. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until creamy, about 3 minutes. Add eggs and vanilla and beat to combine. Add dry ingredients and beat until dough comes together (it will be dry) then mix in figs.
   
4. Divide dough into two equal pieces. Form each piece into a 12- by 2- inch log and place on baking sheets. Bake until cooked through but still soft, about 30 minutes.
   
5. When cool enough to handle, use a serrated knife to cut biscotti into 3/4-inch thick pieces. Place back on baking sheet and bake until dry and toasted, about another 10 minutes. Transfer to a wire rack to finish cooling.