1 French baguette, sliced
2 Tbsp. ATTILIOS EVOO,
2 oz. goat cheese
4 oz. cream cheese
2 oz. Gorgonzola cheese
2 Tbsp. fresh oregano, chopped
½ cup ATTILIOS Fig Balsamic Vinegar

Lightly brush baguette slices with EVOO, place in a single layer on a cookie sheet, and bake in the oven at 350°F until lightly toasted about 6-8 minutes.In the bowl of a food processor, combine the goat cheese, cream cheese, and bleu cheese.

Process until smooth and spread on toasted crostini. Sprinkle with chopped oregano. Reduce Fig Balsamic in saucepan; heat vinegar until boiling, then reduce heat until thickened, whisking to avoid burning, 5-6 minutes. Drizzle over cheese topped crostini.