• 1 round firm Camembert cheese with rind (8 ounces)
• 1 large egg, beaten
• 1 cup fresh breadcrumbs from crustless French bread
• 1 cup ruby port
• 1 cup dried Caifornia figs*, halved lengthwise
• 1 tablespoon sugar
• 2 tablespoons butter
• 1/3 cup crumbled blue cheese
• Chopped fresh chives
• 1 French bread baguette, sliced crosswise and lightly toasted

Brush Camembert on all sides with egg; then coat with breadcrumbs. Place on foil-lined plate and cover.

Simmer port in heavy non-reactive saucepan over medium heat. Add figs; simmer until slightly softened, about 5 minutes.

Using slotted spoon, transfer figs to small bowl. Add sugar to liquid remaining in saucepan; simmer until reduced to thick syrup, stirring occasionally, about 5 minutes. Pour over figs. Let stand.

To serve, melt butter in heavy skillet over medium-high heat. Add Camembert and cook until breadcrumbs are brown and cheese is warm, about 2 minutes per side. Transfer to platter. Top with blue cheese, figs and syrup. Sprinkle with chives. Serve with toasted rounds for self-service.

Note: Black Mission figs recommended.