Figs and Blue cheese – Yum!
What a easy and delicious little appetizer to serve at your summer parties.
Happy Memorial Day to everyone and happy birthday to my daughter, Alexis.
I’m always looking for recipes that are easy to throw together on a moments notice and this recipe is perfect for a last minute appetizer. I don’t find many things hard to make so sometimes If I say easy to throw together, I hope I’m not too far off and, you can make changes to this one and still have a tasty bite. (see note below)
Appetizers are by far my favorite things to make. I always loved catering cocktail parties because of all the fun little tidbits I could make for the guests to try. There’s just something I like better about trying a lot of little cocktail foods vs a big plate of food. With cocktail foods you can keep going back for more and no one really notices how much you have eaten. 🙂
This is another recipe I decided to try out on our bunco group. I hope they like it. (RESULTS– They were a hit.)
I had really hoped to find fresh figs in the market. I tried a couple of different places but had no luck. One store told me they had tried to get them but at the time they were $30/lb. So for now I’m using these dried figs and decided to drizzle them with a little fig balsamic vinegar. The balsamic and the honey paired great together.
My dad always had figs growing at their place and now my sister has the opportunity to go pick those figs anytime she wants when they are in season. I always wanted to try a fresh Fig Newton cookie with them but that’s still on my “to try” list of things.
The original recipe was just blue cheese spread on baguette slice with two fresh fig halves on top. I decided I would like to use Cambozola cheese (blue and Camembert mixed). I thought that would be too expensive so I bought a box of Camembert and a package of Magtag blue cheese. Not a good decision. I spent probably twice as much on the two cheeses as I would have if I had gone on and bought the Cambozola — live and learn I guess.
I chose to serve this bruschetta at room temperature. It would be good either hot or room temp.
These were really nice dried figs. I sliced them in advance and drizzled some fig balsamic over to marinade for a few minutes.
I just mixed the Camembert and blue cheese together with my hands.
I stacked up the proscuitto and sliced it into thin strips.
I waited to drizzle the honey after I got to bunco. The honey was definitely a good addition.
Figs and Cheese Bruschetta
- 8-10 dried figs or fresh if you can get them
- 1-2 Tbsp. fig balsamic vinegar or balsamic
- 2-3 slices proscuitto cut in strips
- 4 oz. blue cheese
- 4 oz. Camembert cheese
- 3-4 Tbsp. honey for drizzling
- fresh thyme chopped
- French baguette
- salt and freshly ground pepper to taste
- Preheat oven to 350°.
- Slice the dried figs into thin slices. Drizzle with the balsamic and set aside until ready to assemble.
- Mix the Camembert and blue cheese together until creamy and set aside.
- Slice the baguette into thin slices either straight across or on the diagonal. Spray or brush the slices with olive oil and bake in oven for about 6-8 minutes until crisp. Cool.
- When ready to assemble spread about one tablespoon of the cheese mixture on top of each baguette. Lay a couple of strips of proscuitto across the cheese. Top each bread piece with two slices of figs. Sprinkle with some chopped thyme. Repeat process with remaining bread slices. Drizzle each bruschetta with some honey.
- Serve at room temperature.
- Notes: First you can either toast your baguette slices are leave them soft. You can either omit the proscuitto all together or replace it with some bacon or pancetta. You can use fresh figs if you can find them. You can serve these at room temperature or run them in the oven for 5-6 minutes to melt the cheese. They are delicious no matter how you finish them off.