Marcapone Fig Bruschetta Recipe
Fresh Ciabatta Bread, Mascarpone Cheese, Fig Jam and Prosciutto.
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Ingredients
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Bruschetta base
Mascarpone spread
Topping
Method
Bruschetta base
- 1
Slice and toast
Preheat oven to 425°F (220°C). Slice the ciabatta loaf into 12 diagonal slices about 1/2-inch thick. Arrange slices in a single layer on a baking sheet.
- 2
- 3
Remove toasted slices from oven and immediately rub the cut surface of the halved garlic clove over each warm toast to impart a gentle garlic flavor. Set aside to cool slightly.
Mascarpone spread
- 4
Prepare spread
In a small bowl, stir the mascarpone cheese until smooth and slightly loosened (a whisk or rubber spatula helps). Add honey, lemon zest, sea salt, and freshly ground black pepper. Mix until fully incorporated and smooth. Taste and adjust salt or honey as needed.
- 5
If the mascarpone is very stiff, place the bowl over a warm water bath for 30–45 seconds to soften slightly, then whisk again to a spreadable consistency.
Assembly and topping
- 6
Spread and jam
Using a small spatula or knife, spread about 1 heaping tablespoon (roughly 15–18 g) of the mascarpone mixture evenly on each toasted ciabatta slice. Top each with about 1 teaspoon of fig jam; for a looser application, gently warm the jam for 10–15 seconds in the microwave to make it easier to spoon.
- 7
Add prosciutto and figs
Fold or tear prosciutto slices into pieces approximately the width of the toast and place 0.5 oz (about 1/2 slice) on each bruschetta (use remaining prosciutto to add a second small piece to some slices if desired). If using fresh figs, place a quartered fig on top of several pieces for texture and freshness.
- 8
Finish and garnish
Tuck small basil leaves under or on top of the prosciutto for color and aroma. Sprinkle toasted pine nuts over the toasts if using. Finish with a light drizzle (about 1/4 teaspoon per 4–6 toasts) of aged balsamic vinegar over the assembled bruschetta for a sweet-acid balance. If desired, finish with a tiny pinch of flaky sea salt on each.
- 9
Arrange bruschetta on a serving platter and serve immediately while the toast is still slightly warm. Leftovers can be stored separately (components kept apart) for up to 24 hours; assemble just before serving to maintain crunch.