Bruschetta with Oven Roasted Fresh Figs, Gorgonzola and Walnuts

Bruschetta with plump oven roasted fresh figs, Gorgonzola and walnuts

Bruschetta with Oven Roasted Fresh Figs, Gorgonzola and Walnuts

In mid-summer, and then again in September, when figs are ripe and luscious and the trees are heavy with them I pick them all. I rinse them off and lay them on a dishtowel lined baking sheet to dry off. Once the figs are dry I place the baking sheets in the freezer. When the figs are frozen solid I pack them up in airtight freezer bags to use throughout the year.

Course Appetizer

Cuisine Italian

Keyword figs, gorgonzola

Prep Time 15

Cook Time 10

Servings

Calories 202kcal

Author Wendy

Ingredients

8 figs fresh or frozen.
80 g or more depending on your taste of Gorgonzola cheese, cut into 16 pieces.
16 walnut halves.
8 slices of country bread.
Extra virgin olive oil for drizzling.

Metric - U.S. Customary

Instructions

Preheat the oven to 200°C.
Slice the figs in half.
Place the figs on an oven paper lined [amazon_textlink asin='B0064OM53G' text='baking sheet' template='ProductLink' store='flavorofita02-20' marketplace='US' link_id='dfaba78f-f16c-11e7-988b-05d7cf6c6760'].
If you use frozen figs, slice them while still frozen and allow them to fully defrost before proceeding.
If you don't want to wait for the figs to defrost you can place them in the oven for a minute until they just begin to sizzle, and then proceed with the recipe.
Top each fig half with a generous piece of Gorgonzola cheese.
Top each fig half with a walnut half.
Roast the figs until they begin to sizzle and the Gorgonzola cheese begins to melt, about two minutes
Toast the bread and drizzle with olive oil.
Serve the figs with toasted country bread, drizzled with a good quality extra-virgin olive oil.

Notes

Special equipment: [amazon_textlink asin='B072R1KBQR' text='Oven paper' template='ProductLink' store='flavorofita02-20' marketplace='US' link_id='bbb4a6fc-f16c-11e7-aea6-7f050cc40254']

Nutrition