Gorgonzola bruschetta with balsamic figs

    20 min

    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. They are wonderful grilled or roasted and go really well with prosciutto, honey, melon, goat cheese and in this recipe.


    Essex, England, UK
    2 people made this

    Serves: 4 

    • 2 figs, quartered
    • 1 tablespoon brown sugar
    • 2 tablespoons Modena balsamic vinegar, plus extra to serve
    • 4 slices ciabatta bread
    • 2 tablespoons extra virgin olive oil, plus extra to serve
    • 1/2 garlic clove
    • 2 small handfuls watercress
    • 2 tablespoons fresh mint leaves
    • cracked black pepper
    • 50g Gorgonzola piccante cheese

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat oven to 200 C / Gas 6. Coat figs in sugar and balsamic vinegar and leave for 15 minutes.
    2. Place figs on baking tray and roast for 10 to 12 minutes in the preheated oven, till soft and caramelised.
    3. Brush oil over ciabatta slices and toast for 1 to 2 minutes a side on a hot griddle pan or under the grill. Rub lightly with garlic.
    4. Top ciabatta slices with watercress, mint, figs, black pepper and Gorgonzola cheese.
    5. Drizzle each fig and Gorgonzola bruschetta with oil and balsamic vinegar before serving.

    See it on my blog


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