Here’s a simple fall appetizer, perfect for potlucks, gatherings and speical dinners that was always was a huge hit in our catering business -Fig Bruschetta with Cambozola and Sage Honey. Preheat oven to 400 degrees F. Lay a half of each fig onto each slice of bread, then use the back of a spoon to flatten slightly to fit the slice of bread. Let's talk about that Gorgonzola cheese for a second. Nov 6, 2020 Ralph Smith . Serve warm. Also, don't forget your garnishes for a Fresh Fig Gorgonzola Bruschetta. Advertisement - Continue Reading Below. Coming home from a trip is always fun, exhausting, and full of … Ripe figs are deliciously sweet and have a nice smooth texture. The basil: Fresh basil is a must for bruschetta. I'm Aberdeen; the chef behind the blog. Place in the oven under the broiler for about 5 minutes, or until just starting to toast. It takes just a few minutes to make and is a great appetizer. ★☆ As an Amazon Associate I earn from qualifying purchases. This time though, this time I got it right! Your email address will not be published. Spread gorgonzola cheese on toasted bread, top with slices of fresh figs, leaves of lemon thyme and drizzle with honey. Divide the Gorgonzola cheese and pancetta bits evenly on top of each fig. Usually, I notice "ooo figs are out!" ★☆ Required fields are marked *, Rate this recipe Molletes is a type of bruschetta made with Mexican bread, refried beans, queso Oaxaca and pico de gallo or "higo de gallo" as she calls it because she adds higo or fig, too. Yields: 16 servings Prep Time: 0 hours 20 mins Total Time: 0 hours 20 mins Ingredients. These bruschetta are seriously sweet-salty, creamy-crunchy perfection! Can’t wait for the fig season to start again . Enjoy! Many of you won’t find them this time of year, especially if you live in the north, but tuck this away for sometime later when they do make an appearance. Gorgonzola bruschetta with balsamic figs 20 min. You know that video that went viral years ago about shoes? Welcome to FEASTING AT HOME where you'll find delicious, healthy, VEGGIE-DRIVEN recipes with tips and tricks from a chef's home kitchen. >> More, Fig Bruschetta with Cambozola and Sage Honey. 1/4 c. olive oil. This fig & ricotta bruschetta turns out to be a super delicious combo… Rich, light, sweet, salty, tangy, and earthy. Chase and I have been together for years but a few months ago we started dating Jorge. Blue cheese: I have used gorgonzola cheese, but feel free to use any type of blue cheese you like. Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Try it on these easy toasts, or put some on a pizza with arugula and prosciutto. Toasted slices of crusty bread, tangy goat cheese, sweet dried figs, salty prosciutto and a little black pepper. Fresh figs: Make sure to only use fully ripe fruit for this recipe. My favorite part of this Fresh Fig Gorgonzola Bruschetta isn't even the figs...yep you guessed it. Every single time I’ve walked into the kitchen today, somehow I leave with a mouth full of crumbs. Yes! You could do this ahead for maximum sage flavor ( Just leave on your counter, remove sage before using.). Top with half a fig. Broil the … Bake until crisp, golden and fragrant, about 20 mintues. Your email address will not be published. We’re looking forward to the sage combination used in honey as here. Grill or toast slices in the oven under the broiler until golden brown but still soft on the inside. Fig Bruschetta- it’s a simple recipe but the flavors work well together. Lay the bread slices on a baking sheet and place it as close to the heat source as possible. Anyway, I've seen a lot of traditional goat cheese and fig bruschetta but I decided to go the Gorgonzola route for the extra flavor. Tag @aberdeenskitchen on Instagram and hashtag it #aberdeenskitchen. Assemble: Slice the cambazola into thin slices, including the skin, and place a small slice ( 1 inch by 2 inches) on each bruschetta. Rate this recipe A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. Make the Sage honey: Place all ingredients into a small pot. Any variety will work for bruschetta, from beefsteak to plum to cherry, so choose the ones that look best at the market. A fresh fig, sliced open enough to admit a dollop of dolcelatte or another blue cheese as this recipe suggests, is simplicity itself. Guys, #TeamFig over here! Fig with gorgonzola or cambezola drizzled with a little honey and just a pinch of finely chopped fresh rosemary is one of our favorite combinations (my Italian heritage hubby as a great fondness for fresh figs). Don’t worry about finely chopping it — a coarse chop or even torn leaves are fine. PNW Chef & 2018 Saveur Blog Awards Finalist! Lemon thyme leaves add more flavor than regular thyme and the drizzle of honey is a must on top of any fresh fig. I think I do that about cheese. More about me →. Fig and Gorgonzola Bruschetta with Balsamic Syrup are pure appetizer deliciousness with a creamy, crispy, and fresh mouth feel! I love the pairing of the salty prosciutto and the honey taste of a fresh fig. Sage Brown Butter Sauce Butternut Squash Ravioli, Vegetarian Black Bean Enchilada Casserole (Video). Brush the bread slices with olive oil, season with salt and pepper. What a great idea to use water in with the honey for consistency and infuse the herbal character into the honey rather than sprinkling finely chopped herbs over top. I’m obsessed with fig jam—it tastes so good with cheese! and then I'll forget, a couple weeks go by, and I'll race back to the store with a delicious fig recipe in mind, only to find two sad little cartons left of squishy figs. Place on a sheet pan and light brush or spray both sides with olive oil. A former Angelino turned Seattlelite, I created this site to bring you delicious and easy recipes you'll love. I made this bruschetta for aperitivo every day while we were in Sardinia as the supermarkets were filled with lovely fresh figs. 2 pounds fresh ripe purple figs, stems removed and halved lengthwise; 12 slices sourdough bread, for serving ; 8 ounces creamy goat cheese, such as Montrachet, for serving; Preparation. You can also slice the baguette, crumble the goat cheese and chop the walnuts in advance and store until assembly. So I'm excited today because one: It's Saturday. Let's all enjoy that fact for a moment....????. The fresh figs that we find in the UK might not be quite as sweet and plump as those plucked from the tree on your holidays, but if you are lucky to have a fig tree in your garden or find some enticing ones in the supermarket, you'll find loads of great recipes to help you make the most of them. The figs I got here are from their second season with is August through early October, the New Wood Season, way more time to get the store right?? Learn how your comment data is processed. Heat over low heat, stirring, until hot, turn heat off. We’re layering toasted baguette slices with tangy-sweet fig butter + smooth, creamy mascarpone + salty prosciutto, with a big shake of freshly cracked pepper on top. Preheat oven to 400˚F. I love snacking. , Hi, I'm Sylvia! Welcome to my kitchen! Preheat oven to 400˚F. Top each bread slice with 1 1/2 teaspoons fig mixture and 1 1/2 teaspoons goat cheese. Just like all those ancient greek slash roman banquet scenes...????. The honey on the figs is delicious, warm, and crunchy. To bring out the full flavor of the fig, I slice them, brush them with chestnut honey (any good honey would work) and place them under the broiler to caramelize and warm them. I make something similar in the summer with fresh figs, and I was lamenting that I somehow missed fig … Olive oil: Grill the bruschetta with a good quality extra virgin olive oil for that extra Mediterranean aroma. Brush the bread slices on both sides with olive oil and season them with salt and pepper. Figs are something we don’t have growing here where I live in the Pacific Northwest- but I have such a deep fondness for them from growing up in Southern California, I always make a point of picking some up when they show up. By Ree Drummond. Spread thin amount of butter on tops of the slices of french bread, enough to brown when toasted. Rub the ½ garlic clove on the bread slices as they come off the grill or out of the oven, while still warm. 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