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Dried Plum and Gorgonzola Crostini

Photo: California Dried Plum Board
Yield: 25 servings

3 baguette loaves, cut diagonally into ½” thick slices (approximately 25 slices per loaf, 3 per person)
3 oz. extra virgin olive oil
12 oz. Gorgonzola cheese, softened to room temperature
75 pitted dried plums, finely chopped

Heat oven to 350°F. On a large baking sheet, arrange baguette slices in single layer. Brush with oil. Bake 10 minutes until light golden brown. Turn slices over and bake an additional 5 minutes. Cool. Spread each slice with rounded teaspoon of cheese. Sprinkle with scant Tbsp. of dried plums. Serve within 1 hour.

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