I love serving bruschetta as an appetizer or even a light lunch. When fresh figs are in season, I use them in as many dishes as possible since the season is so short. I used Black Mission Figs in this recipe, but any fresh fig woukd work just fine.
This is one of the easiest antipasti recipes possible and yet is both delicious and attractive as well. I chose to keep my bruschetta simple, but you could also add some fresh wild arugula on top of the cheese and under the figs, or drizzle the top of the prepared bruschetta with a little aged balsamic vinegar.
Aged balsamic is quite thick, and has a unique and complex sweetness that would compliment this bruschetta nicely. I used a crusty multigrain baguette, but any crusty, thin Italian bread would work fine.
- 8 Slices Crusty Italian Bread (About 1/2 Inch Thick)
- 2 Tablespoons Olive Oil
- 4 Ounces Creamy Gorgonzola Cheese
- 8 Large, Ripe Fresh Black Figs, Thinly Sliced
- 4 Slices Prosciutto, Cut Lengthwise
- Grill or broil the bread slices until lightly brown and crisp on both sides.
- Brush each bread slice on one side with a little of the oil, and then spread some of the cheese on top of the oiled side of the bread.
- Return the cheese topped slices to the broiler until the cheese has melted, about 2 minutes.
- Arrange the fig slices on top of the cheese and then fold a half slice of prosciutto over each bruschetta.
- Serve and enjoy.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 335Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 41mgSodium: 1309mgCarbohydrates: 24gFiber: 2gSugar: 4gProtein: 18g