I can not even explain to you how utterly delicious this bruschetta was- like, there’s a chance I will make it again tomorrow it was so good. Sautéing the figs really brings out their flavor and when paired with the mascarpone it is just a dream. The lemon adds a surprising level to the little hors d’oeuvres that is only heightened by the basil and balsamic vinegar.
The best part about this recipe is that you can use as little or as much of each ingredient as you wish; there is no “right way”!
Fresh Fig, Micro Arugula, and Mascarpone Bruschetta
- olive oil
- fresh figs (I used Black Mission)
- mascarpone cheese
- lemon (zest and juice)
- aged balsamic vinegar
- micro arugula
- fresh basil
- sea salt and pepper
- Slice the baguette and brush each slice with olive oil. Bake in a 450 degree oven for about 5 minutes or until golden brown. Set aside.
- Cut each fig into quarters and saute with a bit of olive oil until caramelized.
- Spread each slice of the baguette with a bit of mascarpone cheese and top with a pinch of micro arugula.
- Lay one to two fig quarters on each piece of bread and then drizzle with both the lemon juice and the balsamic vinegar.
- Sprinkle with sea salt and crushed black pepper, then top with the lemon zest and sliced basil leaves over the top. Serve and enjoy!
The pictures certainly aren’t of the prettiest ones, but they’re of what was left over after the stack was torn apart!
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