1 baguette, sliced into 1/2-inch thick slices
8 fresh California figs, cut into quaters lengthwise
4 oz.Maytag Blue Cheese
Olive oil
Kosher salt
*1/4 cup Pomegranate Balsamic Glaze

Arrange baguette slices on a sheet pan, drizzle with olive oil & sprinkle with kosher salt. Use broiler to lightly toast bread on both sides. Top each crostini with blue cheese and a slice of fig, drizzle with Pomegranate Balsamic Glaze. Serve immeadiately.

*Pomegranate Balsamic Glaze
1 bottle good balsamic vinegar (8.5 ro 9oz)
1/4 cup Stiebs Pomegranate Concentrate
2 tbsp butter

In to a saucepan over Meduim Heat, reduce vinegar by half to roughly 1/2 cup. Add pomegranate concentrate and allow to heat through, remove from heat and finish with butter. Drizzle over crostini or use for a flavorful finishing sauce.

Chef Mike Midgley was a contestant on Season 2 of Bravo's "Top Chef" and is the talented & hysterically funny owner of Midgley Catering in Stockton CA.