I have been longing to show case figs on this blog for quite sometime now, but figs can be tricky. They are available for such a limited amount of time, which meant I had to plan accordingly. Almost in conjecture with the first brisk breeze of the season, early fall brings plump, luscious figs, that are not only a sweet on the tongue but a sight to behold.
Figs are simply beautiful and this bruschetta is made of simple, quality ingredients, each of which adds a layer of flavor in its most simple form. It’s as easy as assembling a sandwich, but so much more special to savor. Now, if only I could enjoy figs year round.
Fresh Fig Bruschetta
Recipe by Me
This bruschetta is so simple a recipe isn’t really required. In fact, get creative with it and make substitutions if you fee like, as long as you keep the fresh figs. They’re the star of this dish anyways. Caramelizing the figs ever so slightly brings out their honey like sweetness. You can do so by placing them beneath a broiler or, if you prefer to live on the edge, light up a brulée torch and have fun playing with fire. I always do.
1 loaf crusty bread (sour dough, French, Pullman, Italian, etc)
extra-virgin olive oil
½ cup + 2 tbsp ricotta (I use part-skim to feel less guilty…)
3 tbsp creamy Gorgonzola, at room temperature (don’t use the pre-crumbled kind)
fig jam (often found at Whole Foods)
fresh black pepper
8 slices prosciutto
12 fresh figs (they should be plump, but still give slightly), gently rinsed
1 tbsp sugar
1. Slice the bread into ½-inch thick slices. Brush each side with olive oil and sprinkle one side with sea salt. Set aside. In a small bowl, mix together the ricotta and Gorgonzola until smooth and combined. Set this aside as well.
2. Heat a grill to medium heat (you could also use a grill pan over the stove). Grill each slice of bread for a minute or two, or until they are slightly charred with beautiful grill marks. Flip and repeat on the other side.
3. Slice each fig into quarters and briefly admire their beauty. Sprinkle them with the sugar. Now, at this point, you can place the sliced figs on a baking sheet and place beneath the broiler for a couple minutes or bust out a brulée torch and caramelize the sugar on each fig slice.
4. To assemble the bruschetta, spread one side of each piece of toast generously with the fig jam. Top with a nice layer of the ricotta-Gorgonzola mixture and sprinkle with a dusting of fresh cracked black pepper and a fair amount of arugula. Tear each piece of prosciutto into bite size pieces. Distribute evenly among the arugula topped toasts. Finish by placing 6 fig slices on top and drizzling with honey. Bite into a bruschetta and enjoy!
Makes 8 servings