1 Baguette cut into rounds

1 Cup/250ml white wine

1/4 cup/60ml Marsala

1/2 cup/125ml/168g honey

1/2 cup/100g sugar

1 stick of cinnamon

2 teaspoons/10ml pure vanilla extract

1 1/2 cups/252g mixed dried fruit (do not use pineapple)

1 green apple diced into 1/4 inch/6.35mm pieces

1 pear diced into 1/4 inch/6.35mm pieces (make sure the pear is firm)

1/8 teaspoon/.5ml kosher or sea salt

pinch of black pepper

Juice of 1 lemon (apprx 1 Tablespoon/15ml)

Zest of one lemon

1/2 cup/112g crumbled bleu or gorgonzola cheese

Preheat oven to 375F/177C/Gas Mark 4

Lightly spray baguette rounds with olive oil on one side and place on a cookie sheet. Place in pre-heated oven for 7-10 minutes or until lightly browned. Remove from oven and set aside.

In a large saucepan combine the wines, sugar, honey, vanilla, and cinnamon. Bring the mixture to a simmer and stir until honey and sugar are dissolved. add the fruit and salt. Bring to a boil, add the lemon zest, and lower the heat and simmer for 15-20 minutes. Remove the fruit to a bowl. Add the lemon juice and continue simmering. Reduce to a thin syrup–this will take another 10-15 minutes. Add fruit to the liquid and let cool.

Place a tablespoon of the cooled fruit compote on each crostini. Top with a few sprinkles of the cheese (apprx. 1/8 tsp). Let sit for 45 minutes to 1 hour. This allows the compote to soften just the top of the crostini for a great texture of chewy and crunchy.

The compote can be made 1 week in advance and left in the refrigerator.