Fresh Fig, Arugula, and Mascarpone Bruschetta

Figs are food for the gods.

Fresh figs have a preciously short season (typically from August-October), so now is the time to indulge. Though the vast majority of figs are produced here in California because of its Mediterranean climate, they can be found in most supermarkets across the country. This is a good thing since fresh figs are di rigeur, appearing in everything from sweet jams and tarts to savory salads and chutneys. And let's not forget the touch of grace they add to crostini, pasta and pizza.

These captivating tear-drop shaped fruit are singular in appearance, flavor, and texture. First they lure you in with their sweet perfume. Then they tempt you with delicate skin that is lush with ripeness, revealing droplets of golden honeyed nectar. One bite reveals an irresistibly attractive pink flesh that is second only to its swoon-worthy soft, cool, creamy flesh.

Fresh figs are not at all like dried figs (which I also love), so there are few things to know about them.



Here's how to select fresh figs:

1. Look for richly colored, plump, unblemished fruits with the stems intact. The skins of figs often have a powdery finish, which is normal. They should be tender to the touch, but not squishy. Fully ripe figs often ooze a clear, syrupy substance clear which is a good indicator of its sweetness.
2. If you're not too embarrassed, then take a good whiff. Ripe fresh figs usually emit a delicately sweet fragrance.
3. Since figs do not ripen once they're picked, it’s best to eat them as soon as possible. Otherwise, place unwashed figs in an air-tight container and cover with a piece of paper towel; they should last 1-2 days.
   
4. Bring figs to room temperature prior to eating, which will enhance their flavor. Wash them gently, remove the stem, and enjoy.
   

Some fig purists wouldn't dream of adulterating fresh figs with any condiments and will only eat them out of hand. However, like vine-ripened, succulent strawberries, their sweetness is magnified when balanced by salty, bitter, or sour flavors. That's why figs get along so beautifully with salty cured meats like prosciutto, bitter greens like arugula, and sour flavors like vinegar. I needn't tell you that they are divine in desserts ranging from delicate pastries to homey crisps.

This Fig and Mascarpone Bruschetta is a simple yet stylish appetizer. You really don't need a recipe for it. Just follow my basic outline, and feel free to improv. Don't skip the lemon though; it has an amazing ability to counterbalance the fig's sweetness. For a variation, try fresh ricotta cheese instead of mascarpone or add some prosciutto slices.

So, tell me, how do you like to eat fresh figs?

Fresh Fig, Arugula, and Mascarpone Bruschetta
Print recipe only here.

Select a hard, crusty bread of your choice, such as ciabatta. Make thick slices, and brush with extra virgin olive oil. Broil or toast until golden and crisp.

Quarter the fresh figs. In a medium skillet over medium heat, warm 1 teaspoon of olive oil per 1 quartered fig. Saute for 2 minutes, or until lightly browned and caramelized.

Spread about 2 teaspoonfuls of mascarpone cheese on each toasted bread slice. Top each slice with some fresh arugula, 2 fig quarters, a splash of aged balsamic vinegar, a splash of lemon juice, some kosher salt crystals and freshly ground black pepper, and several thin slices of fresh basil. Garnish with lemon zest curls if desired, and serve immediately.

You might also like:

Fresh Fig and Fennel Pizza





Goat Cheese and Poblano Quesadillas with Pineapple-Mango Habanero Salsa




Roasted Pepper, Olive, and Brie Bruschetta





Spinach, Nutmeg, and Ricotta Pie




My friend Chris over at Melecotte has been basking in figgy goodness lately. Be sure to check out her Upside Down Fresh Fig Cake, Figgy Fig Chicken Pockets and more fig recipes.


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What's the Difference Between Bruschetta and Crostini?

Bruschetta and crostini? What's the difference?

They’re both wildly popular, easy-to-make Italian appetizers of toasted bread with toppings.

However, when the sweet Shn of Mishmash! asked me about this a while back, I really had to think about it.

In my family, bruschetta was toasted bread rubbed with garlic and topped with olive oil, tomatoes, and basil, while smaller slices of toasted bread with various toppings were called crostini.

I wanted to provide you with a more thorough explanation of the difference between the two, so I explained to Jeff that we needed to take a trip to Italy to conduct research for my blog. We were all packed to go until Bernanke cut the fed two more bits yesterday thereby dropping the dollar further against the Euro, quashing our plans. So instead I just Googled it.

Brushcetta, from the Italian "bruscare," which means "to roast over coals," refers to the bread, not the toppings. Rather large slices of bread are grilled, rubbed with garlic, then drizzled with olive oil. They are usually topped with tomatoes and basil, though other toppings from meats to vegetables can be used.

Crostini, "little toasts," are thinner, smaller slices of bread (usually from a baguette) that are always toasted then piled with various toppings, such as vegetables, savory spreads, and cheeses.

Honestly, technicalities beyond that just aren't important. If it’s crispy bread toasted with olive oil and piled with savory toppings and cheese, just call it “irresistible.” Then make some for the next party you're going to where everyone will love you for it.

That’s why I'm bringing my Roasted Pepper, Olive, and Brie Bruschetta (not crostini -- did you see the size of those bread slices?) to lovely Mansi’s Game Night party. This is a fast, easy, and vegetarian recipe, which is just what Mansi wants. With garlicky roasted peppers, salty olives, and creamy Brie cheese, this is flavorful, classy bruschetta that takes 15 minutes to make.

What's your favorite way to make
bruschetta or crostini?

Roasted Pepper, Olive, and Brie Bruschetta
Print recipe only here.

Topping:
2 1/2 tablespoons extra virgin olive oil
1 cup minced cured olives, such as Kalamata and Cerignola
1 cup bottled roasted red and yellow peppers (thinly sliced or diced)
2 tablespoons minced fresh parsley
2 tsp crushed red pepper flakes

8-10 ounces of soft Brie cheese, sliced, or 1 ounce per slice of bread
2 tablespoons pine nuts, toasted
extra chopped fresh parsley, optional garnish

Bruschetta:
1 loaf of crusty Italian bread, such as Ciabatta sliced into 8-10 thick slices
1 whole garlic clove, paper removed
4-5 teaspoons of extra virgin olive oil (about 1/2 teaspoon per slice)

To toast the pinenuts, place in a dry skillet over medium heat. Gently shake the pan handle to ensure even toasting, for about 1 minute, or until golden brown. Remove and set aside.

In a small bowl, combine olive oil, olives, roasted peppers, parsley, and red pepper flakes. Stir until well combined. (This topping can be made up to a day or two in advance and placed in an air-tight container in the refrigerator. Bring to room temperature before applying to bruschetta.)

Grill bread slices on an outdoor grill (or on a grill pan indoors, like I did) until lightly charred and crispy. You could also place them under the broiler. Rub each toasted slice with the raw garlic clove and drizzle with a teaspoon of olive oil.

While the bread is still warm, top with brie then olive mixture. Sprinkle with toasted pine nuts and extra chopped parsley, if desired, and serve immediately.

Vegetarians, please avert your eyes.

When I made this bruschetta, I served it with shrimp for added protein (and because Jeff loves shrimp). It makes a fast and easy mid-week dinner.

Serves 2

2 teaspoons olive oil
12-14 jumbo shrimp, deveined and cleaned
the juice of 1/2 a lemon (about 2 teaspoons)
season with salt and freshly ground black pepper
1 teaspoon finely chopped fresh parsley, optional
extra virgin olive oil, for drizzling

In a large skillet over medium heat, add oil. Once warm, add shrimp, and saute for 5-7 minutes, turning shrimp once or twice until opaque and crispy. When almost finished, season with lemon juice, salt and freshly ground black pepper. Place shrimp on a plate, drizzle with extra virgin olive oil, and sprinkle with finely chopped fresh parsley, if desired.

You might also like:
Spinach, Nutmeg, and Ricotta Calzones
Watercress, Seckel Pear, and Brie Salad
Mediterranean Jacket Potatoes
Homemade Pizza with Fennel Sausage and Rapini

Other bruschetta posts you might like:
All about bruschetta from Chickspeak.
Pear and Squash Bruschetta from Chef Mark Porcaro, featured on Pear Panache.

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