Fresh Fig Bruschetta Recipe
Fresh Fig Bruschetta
Creamy cheese, delicate figs, and crunchy hazelnuts on crisp toast serves up the perfect flavor and texture combination.
- 3/4 cup fresh, whole milk ricotta cheese
- 3 Tbsp Metropolitan Market Extra Virgin Olive Oil, divided use
- 1 - 2 Tbsp thinly sliced chives
- 1/2 tsp lemon zest
- 6 slices baguette or your favorite artisan bread
- 2 - 3 cloves garlic, sliced in half lengthwise
- 1/4 cup plus 1 Tbsp chopped roasted hazelnuts
- 3 fresh figs, cut into thick slices or quarters
- Hot honey or Metropolitan Market Balsamic Vinegar
- If ricotta is watery, spread on a paper towel and drain for a minute or two. Then, scrape into a bowl. Stir in 1 Tbsp olive oil, chives, lemon zest, and salt to taste. Chill, if made ahead.
- Preheat oven to 375°F. Rub one side of each slice of bread with cut side of raw garlic. Place bread, garlic side up, on a large, rimmed baking sheet. Brush with olive oil. Toast for 5-10 minutes, until fragrant and crisp.
- Just before serving, stir 1/4 cup hazelnuts into cheese mixture.
- Spread cheese mixture on toasts. Top with fig slices. Drizzle with hot honey or balsamic. Sprinkle with remaining 1 Tbsp hazelnuts.
- Pomegranate Drizzle: Mix 2 tbsp pomegranate molasses with 2 tbsp honey. Drizzle over bruschetta instead of hot honey.
- Warm Brie & Prosciutto: Instead of herbed ricotta, top toasted bread slices with a slice of prosciutto and a sliver of brie. Return to oven for a minute or two, until cheese warms. Top with fig slices and drizzle with hot honey. Sprinkle with hazelnuts.
- Soft Goat or Blue Cheese: Mix a little cream or mascarpone with goat or blue cheese until it becomes a spreadable consistency. Use in place of herbed ricotta.
Nutrition:Amount Per Serving (based on 6 servings)
Total Fat: 15 g
Saturated Fat: 4 g
Trans Fat: 0 g
Cholesterol: 15 mg
Sodium: 180 mg
Carbohydrates: 26 g
Fiber: 2 g
Total Sugar: 10 g
Added Sugars: 5 g
Protein: 7 g
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