Since my love for bruschetta is well known, and after sharing with you my recipe for bruschetta with prosciutto, figs, and mint, today I present a new version featuring figs once again—but this time paired with blue cheese and rosemary, served warm, unlike the prosciutto version, which is served cold.
Preparing these bruschetta couldn’t be simpler:
On a baking tray lined with parchment paper, arrange slices of bread and top them with pieces of blue cheese. You can use any type of blue cheese: Roquefort, Gorgonzola, Stilton—I used Gorgonzola in the bruschetta shown in the photos. Then, cut a few figs into quarters and place them on top of the cheese, drizzle with a bit of honey, and sprinkle a few leaves from a sprig of rosemary (I used rosemary from my own pot—I’m quite proud of my herb planters!)
Pop the bruschetta into a preheated oven for a few minutes, until the bread is golden and crispy, and the cheese has melted beautifully.
Once the bread is toasted and the cheese is perfectly melted, take them out of the oven and serve them on a plate. Unfortunately—or fortunately—they won’t last long on that plate.
These bruschetta are so delicious, simple, and sophisticated all at once, that any day featuring them as the star of the meal is sure to be a wonderful day!
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