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.
Deborah Mele 2011
- 8 Slices Crusty Italian Bread (About 1/2 Inch Thick)
- 2 Tablespoons Olive Oil
- 3 Ounces Gorgonzola Cheese
- 8 Large, Ripe Fresh Black Figs, Thinly Sliced
- 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.
- Arrange the fig slices on top of the cheese and serve.