Roasted Fig, Prosciutto & Isle of Wight Blue Bruschetta
Drogo
23
10 minutes
20 minutes
This fig bruschetta combines sweet roasted figs, salty prosciutto and creamy Isle of Wight blue cheese on crisp, garlic-rubbed baguette. Finished with a sticky pomegranate molasses and honey glaze, each bite brings together sweet, salty, tangy and savoury flavours.
Roasting the figs transforms their texture, making them beautifully soft and intensifying their natural sweetness. The roasted fig is then paired with rich blue cheese and delicate prosciutto, creating an elegant canapé that requires very little preparation.
The combination of fig and blue cheese is a classic for good reason. Sweet fruit balances the distinctive savoury character of the cheese, while pomegranate molasses introduces a fruity sweet-and-sour note that cuts through the richer ingredients.
Ideal for parties, drinks receptions or festive entertaining, this prosciutto and fig bruschetta can be assembled just before serving for a simple but impressive canapé.
Ingredients
- 2 baguettes, sliced on an angle into 12 slices each
- 2 fat garlic cloves, cut in half
- 400g Isle of Wight blue cheese, sliced
- 12 figs, cut into quarters
- 24 slices prosciutto
- 4 tablespoons pomegranate molasses
- 2 tablespoons honey
Directions
Method
Step 1, Preheat the oven to 180°C.
Step 2, Toast the baguette slices until golden and crisp, then rub each piece with the cut side of a garlic clove. Set the toasted baguette aside while you prepare the figs.
Step 3, Arrange the quartered figs in a roasting tray. Mix the pomegranate molasses and honey with 100ml water, then pour the mixture over the figs. Transfer to the oven and roast for 20 minutes, or until the fruit is soft and sticky and the cooking liquid has become deliciously syrupy.
Step 4, Top each toasted baguette slice with a piece of Isle of Wight blue cheese, a slice of prosciutto and some roasted fig. Spoon over some of the syrupy pomegranate and fig juices from the roasting tray and serve the fig bruschettaimmediately.
Ingredients you'll need
