Honey, Fig & Brie Bruschetta is a fabulous flavor combination that’s sure to wow your dinner guests! Everyone will want seconds and thirds!
How awesome is bruschetta? I mean seriously. It’s little two-bite slices of bread topped with any and every ingredient combination you can imagine. What’s not to love? The other day I grabbed some figs at the store and immediately knew I wanted to pair them with the brie sitting in my fridge. Once everything started coming together, honey seemed like the perfect little topping to sweeten the deal. Get it. Ha! While the figs are naturally sweet they have an almost raisin like taste, and the honey brings a brighter sweetness that plays off the brie really well.
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Now, I have to have a soap box moment. I got in trouble with my Italian teacher for saying bruschetta how most Americans say it > bru-sh-etta. NO! Stop it right now. Anytime time you’ve giving your waiter/waitress at the Italian restaurant a dirty look for “correcting” you and say bru-sk-etta, you’ve been wrong and they’ve been right. They’re not being smart asses. They just say it right and so when they speak that’s what it sounds like. Say it with me now. BRU-SK-ETTA. It’s a hard K sound kids. Now you know, and knowing is half the battle.
Love this easy appetizer, try this recipe to go along with it…
Honey, Fig & Brie Bruschetta
- 1 homemade baguette or store bought
- 12 ounces good brie cheese I used a wheel and a half to have enough cheese
- 12 dried mission figs
- 1/4 cup honey
- Preheat oven to 375 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- Slice baguette into twelve 1/2-inch thick pieces. Place bread slices cut side up on the baking sheet.
- Cut brie wheel in half, so you have two semi-circles. Place the cut side down on your cutting board, slice from the outer edge of the wheel down, and cut cheese into 4 semi-circles. Repeat with two remaining brie wheel halves. (You don't need to remove the white rind from the brie, it's edible. But if you don't like it, you can cut if off.)
- Place one brie slice, cut side up on each of the bread slices. Bake for 8 to 10 minutes, until bread is crispy, and cheese is melty.
- While bread is cooking, thinly slice the figs.
- Remove the bread from the oven. Transfer bread to a serving plate.
- Top each slice of brie with one fig, spreading the fig slices out over the entire top of the cheese.
- Drizzle each bruschetta with about a teaspoon of honey. Serve immediately.