FIG & GORGONZOLA BAKED BRUSCHETTA

July 17, 2014

There is something really special about this recipe. Not just that it’s a neat bruschetta remixed with fig and gorgonzola. It is definitely that, But this is the first recipe video I ever made. I hope watching it gets you even more in the mood for some figs & gorgon!

 

 

FIG & GORGONZOLA BAKED BRUSCHETTA from Rachel Schultz

FIG & GORGONZOLA BAKED BRUSCHETTA
Serves 16 pieces

16 bread slices
3/4 cup gorgonzola, crumbled
8 figs, halved
1 tablespoon thyme
3 tablespoons honey

Preheat oven to 350 degrees. Spread bread slices onto a lined baking sheet. Sprinkle gorgonzola onto bread and top with fig half. Season with thyme.

FIG & GORGONZOLA BAKED BRUSCHETTA from Rachel Schultz FIG & GORGONZOLA BAKED BRUSCHETTA from Rachel Schultz FIG & GORGONZOLA BAKED BRUSCHETTA from Rachel Schultz

Bake for 10 minutes, or until cheese is melted. Drizzle with honey.

FIG & GORGONZOLA BAKED BRUSCHETTA from Rachel Schultz

FIG & GORGONZOLA BAKED BRUSCHETTA
 
Author:
Serves: 16 pieces
Ingredients
  • 16 bread slices
  • ¾ cup gorgonzola, crumbled
  • 8 figs, halved
  • 1 tablespoon thyme
  • 3 tablespoons honey
Instructions
  1. Preheat oven to 350 degrees.
  2. Spread bread slices onto a lined baking sheet. Sprinkle gorgonzola onto bread and top with fig half. Season with thyme.
  3. Bake for 10 minutes, or until cheese is melted. Drizzle with honey.

Adapted from Tartelette.
Music is Don’t Wait Too Long by Madeleine Peyroux.

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Comments

  • The recipes are mouthwatering this week, and those figs look amazing. Definitely going to be doing this — but maybe with goat cheese.

    • Rachel Schultz

      Thanks Brigid!

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