Italian aperitivo hour runs on toast and something good on top. This is the version we come back to in fig season, and equally in November when fresh figs are gone and the jar does the work.
The combination is ricotta, fig, walnut: mild dairy fat, sweet-tart preserve, bitter crunch. They balance each other precisely. A few drops of aged balsamic at the end are not decoration. If using fig preserve instead of fresh figs, reduce the honey by half: the preserve is already sweet.
Set servings and units first. You can change them anytime.
Preheat the oven to 350°F. Line a baking sheet with parchment.
Cut the bread into slices about 1/2 in thick. You should have roughly 12 slices.
Arrange in a single layer on the baking sheet. Bake 2 minutes per side until crisp and lightly golden. Watch them closely at this temperature.
Remove from the oven and arrange on a serving board.
Spread a generous layer of ricotta onto each slice.
Spoon a teaspoon of Gusta fig preserve onto each bruschetta.
Scatter the chopped walnuts over the top.
Drizzle with honey.
Add a few drops of aged balsamic vinegar to each slice. Serve immediately: the bread softens if it sits.
You made Bruschetta con Ricotta e Fichi. Time to eat.
A new recipe in your inbox each month. No noise.
When using fig preserve instead of fresh figs, halve the honey or skip it entirely depending on how sweet the jar is. The balsamic drop at the end is not optional: it cuts through the sweetness and adds the acid note the dish needs.
Each Gusta product is hand-selected and imported direct from Italy. Add what you need, or grab the whole set in one click.
1 item in stock $21.97
Six Italian regions. Nothing reformulated. Imported direct.
No comments yet. Be the first.