Ingredients:

• 1 pound dried Black Mission figs, stems trimmed
• 3 cups merlot or other smooth red wine
• ¼ teaspoon anise seeds
• 1 cinnamon stick
• 2 bay leaves
• 1 loaf country-style bread (1 ½ pounds), cut into ½ inch thick slices
• Olive oil
• 4 ounces blue cheese, Maytag works particularly well, thinly sliced
• ¼ cup chopped parsley

Instructions:

1. Preheat the broiler.
2. In a medium saucepan, combine the figs, wine, anise seed, cinnamon stick, and bay leaves.  Bring to a boil and simmer to five minutes.  Remove from the heat and allow to steep for 20 minutes.  Remove the cinnamon stick and bay leaves and puree.  Set aside.
3. Arrange the bread on a broiler pan and toast both sides.  Brush one side of each slice with the olive oil and then spread a thin layer of the fig puree on each slice.  Top each with a thin slice of blue cheese.  Place under the broiler just long enough fo the cheese to begin to melt, about 45 seconds.  Remove and garnish with chopped parsley.  Serve hot or at room temperature.
4. Puree can be kept in an airtight container in the refrigerator for up to three months.

Comments: This recipe is a good example of how simple can ultimately be the most satisfying.  This is a lovely and elegant bruschetta.