Fig Bruschetta with Cambozola and Sage Honey

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

1 baguette, sliced

olive oil for brushing (or use spray olive oil)

salt

12 figs, halved

12 ounces cambazola cheese ( or sub double cream gorganzola)

subheading: Sage Honey:

½ cup honey

4 tablespoons water

6 to 8 fresh sage leaves ( or sub 3 rosemary sprigs or thyme sprigs)

Balsamic Glaze for drizzling.

Directions at feastingathome.com

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