Oh hey guys! So I’m excited today because one: It’s Saturday. Let’s all enjoy that fact for a moment….????. And two: I finally hit fig season at the right time! Usually, I notice “ooo figs are out!” and then I’ll forget, a couple weeks go by, and I’ll race back to the store with a delicious fig recipe in mind, only to find two sad little cartons left of squishy figs. THE worst. This time though, this time I got it right! I picked them up right when I saw them and then whipped up this Fresh Fig Gorgonzola Bruschetta for you guys.
To get real technical on you here, figs have two seasons and I always always always miss the first, brief one in June, or the Breba season, which are figs from last year’s crop. The figs I got here are from their second season with is August through early October, the New Wood Season, way more time to get the store right??
I have a secret though. My favorite part of this Fresh Fig Gorgonzola Bruschetta isn’t even the figs…yep you guessed it. Let’s talk about that Gorgonzola cheese for a second. You know that video that went viral years ago about shoes? “OMG shoes”. I think I do that about cheese. “OMG cheese.” If I could just chunks of bread and cheese for the rest of my life I’d be happy. Just like all those ancient greek slash roman banquet scenes…????. They understand me.
Anyway, I’ve seen a lot of traditional goat cheese and fig bruschetta but I decided to go the Gorgonzola route for the extra flavor. Gorgonzola cheese is a little more pungent than blue cheese and pairs well with the somehow sweet and savory taste of a fresh fig. When bought in a wedge instead of the crumbles, the texture is very thick and creamy, perfect for toasted Pugliese.
Also, don’t forget your garnishes for a Fresh Fig Gorgonzola Bruschetta. Lemon thyme leaves add more flavor than regular thyme and the drizzle of honey is a must on top of any fresh fig. Remember, the fig season will be over before you know it, and they won’t show up again in all their glory until June.So hop over to the store and get some of those heavenly looking figs as soon as you can!Print
- 4 slices Pugliese bread, cut 1/2 inch thick
- 4 ounces Gorgonzola cheese
- 8 ounces fresh figs, thinly sliced
- 1 bunch lemon thyme
- Extra virgin olive oil
- Honey for drizzling
- Preheat oven to 400˚F. Lightly spread a little olive oil on top of each bread slice and bake for 5 minutes, until slightly golden and just toasted.
- Spread gorgonzola cheese on toasted bread, top with slices of fresh figs, leaves of lemon thyme and drizzle with honey.