Restaurants›Rascal Modern American Diner & Bar›Fig & Blue Cheese Bruschetta Recipe

Fig & Blue Cheese Bruschetta Recipe

Inspired by Rascal Modern American Diner & Bar
Time30m
Serves6

Prosciutto, figs, Cambozola cheese, red onion, aged balsamic, fresh herbs

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Ingredients

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Toasted bread

Topping

Herbs & finish

Method

Toasted bread

1

Prep and toast the baguette

Preheat the oven to 400°F (200°C). Slice the baguette into 1/2-inch slices on the bias for larger surface area. Arrange slices in a single layer on a baking sheet.

2

Brush the top of each slice lightly with olive oil (about 3 tablespoons total across slices). Season with sea salt and freshly ground black pepper.

3

Toast in the oven for 6–9 minutes, until edges are golden and centers are crisp. Optionally, for extra flavor, rub the warm toasted side of each slice with the cut side of the garlic clove immediately after removing from oven.

Topping

4

Prepare figs and cheese

Wash and pat dry the figs. Trim stems and quarter each fig lengthwise (or into 6 wedges if very large). Crumble or slice Cambozola into roughly 1/2-inch pieces so it can be spread or placed on the bread easily.

5

Dress the onions

Toss the thinly sliced red onion with 1 teaspoon of the aged balsamic and the teaspoon of honey in a small bowl; let sit 5–10 minutes to mellow and slightly macerate.

6

Tear or fold prosciutto into pieces about the size of the toasted slices so it can be draped over the bruschetta.

7

Gently warm the prosciutto for 15–20 seconds in the microwave between paper towels or in a hot skillet for a few seconds to release aroma—optional step.

Assembly & finish

8

Assemble bruschetta

Place warm toasted slices on a platter. On each slice, distribute about 1 tablespoon of Cambozola (use more for a creamier bite). Top with a piece of prosciutto folded over, then add 2–3 fig quarters (or 3–4 wedges) per slice and a few strands of the macerated red onion.

9

Scatter fresh thyme leaves and torn/julienned basil over the assembled slices. Zest a little lemon over the top if using to brighten the flavors.

10

Drizzle each bruschetta lightly with the remaining aged balsamic (about 2 tablespoons across all slices). Finish with a light pinch of flaky sea salt and a crack of black pepper.

11

Serve immediately while bread is still slightly warm so the cheese softens and flavors meld. Makes about 18–20 crostini depending on loaf size.