Grilled Fig Bruschetta
While we often think of bruschetta as having savory toppings (tomato/basil or beets, for instance) there are other approaches. Here we present a sweet bruschetta made with grilled figs, gorgonzola, and topped with herb-infused honey. This simple, quick and very tasty recipe will become a favored way for you to use your fresh figs during their all-but-too-brief season. The original version is found in Jerry Traunfeld’s 2000 The Herbfarm Cookbook. ¼ cup honey In a small saucepan bring the honey to a gentle simmer. Remove from heat and add in the thyme sprigs. Let sit for at least 15 minutes, removing the sprigs and letting them drain before use. Cut the figs in half and toss with olive oil and minced thyme leaves. Grill over hot coals until they are heated through but not collapsed, about 1-2 minutes per side. Remove to a platter. Cut baguette into 1/2” slices. Liberally drizzle with olive oil and toast over the hot coals until lighly browned on both sides. Spread each toast with crumbled Gorgonzola and place on top of this a roasted fig half. Drizzle the warm thyme honey over the top and serve.
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