Wow. I have only just launched this blog and already, have so many pictures and recipes backlogged that I am yet to post!
This isn’t one of them though. I am in for a gruelling, gruelling work week and the thought of it is preventing me from thinking totally straight, so instead of finishing off one of my other ‘in progress’ posts for you guys, I am just going to jump right in to this one instead – it’s fresh, happy and when I made it today, it was totally what I needed.
I think figs might be my new favourite fruit. The first time I ever had one was a couple of years ago when I came across them adorning an incredible cheese board, loaded high with the most amazing and colourful array of delights, brightened more by the addition of gorgeous, seasonal produce. To be honest, I didn’t think much of it. I thought it tasted a little bit like, well… nothing. It was such a delicate flavour that it just wasn’t there. This wasn’t a bad thing though, as I soon realised that it was only my preconceived idea of them that made me feel this way – and I can positively say that on this instance, I certainly didn’t dis-like them, so it was ‘game on’, so to speak.
Flash forward a couple of years and figs have since crossed my path on numerous occasions, and it’s safe to say I now love them. It really was just a matter of trying and trying again, and now I am sold. I think the defining moment was when I grabbed one off a cheeseboard, wrapped it in prosciutto and drizzled it in raw honey…. but that’s a tale for another time.
So, this bruschetta. It really helped me out today! It is such a beautiful day outside, seriously. The only time you will ever see a clearer sky in this town is when it is the height of Autumn… but here we are still in summer and right in the middle of cyclone season. Don’t get me wrong – it’s hot. Really hot. But the air is clear and it is so, so pretty to look out the window.
I’d had plans to whip up a bacon and egg galette (recipe coming soon) for breakfast this morning, but when I saw this weather, I just knew I needed something just a little more fresh. Oh, and I slept in, so I figured brunch was probably a little more appropriate.
Since my life-changing fig/salt/honey affirmation, there has been a flavour combination that I have been wanting to explore, and this morning’s environmental alignment served as the catalyst for it to actually happen.
I already had some figs on hand that I had purchased yesterday for a shoot tomorrow (it’s ok, I will get some more in the morning!), and I always keep some ciabatta in the freezer, so I was pretty much ready to roll.
And, how good is ciabatta? I am a huge fan of it and love exploring new ways to enjoy it. See? It was all just meant to be.
So with leftover ciabatta, a handful of figs, some staple chèvre and gorgeous raw honey all just happening to be on hand, I had this bruschetta whipped up in almost no time.
And the end result? Incredible. They are so easy to make, but just feel so unbelievably special and elegant. It must be the fig – the forbidden fruit just makes everything seem the opposite of un-fancy.
So light, yet satisfying, the drizzled honey, sprinkling of time and the zing from the sea salt really brings out the perfume and flavour of the fig. Paired with the creaminess of the goat’s cheese, it doesn’t take much to realise that this can go beyond breakfast or brunch…. paired with a crisp, cold rosè or sav and you could totally eat these any time of the day or night. Actually, you could very easily scale them down a bit and utilise crostini as simple, yet elegant and showstopping appetisers at your next summer event. The beautiful, earthy colours … OMG.
So that’s about it, I highly recommend you try these while the ever-so-delicate fig is still in season and ever-so-gorgeous. Now, if you will excuse me, I will be eating fig and chèvre and washing it down with wine, for the rest of my Sunday.
Fig, Chèvre and Honey Bruschetta
With ciabatta, a handful of figs, some staple goats cheese and gorgeous raw honey, you'll have this Fig, Chèvre and Honey Bruschetta whipped up in almost no time.
- 4 slices ciabatta bread
- 250g chèvre goat’s cheese
- 3 fresh figs
- 2 tablespoons raw honey
- Pinch sea salt to taste
- Fresh rosemary sprigs, to garnish
Lightly grill the ciabatta slices on both sides – this can be done under the oven grill or lightly in a frypan, lightly sprayed with olive oil.
Once lightly toasted, spread the chèvre over each slice.
Slice the figs vertically into even portions and layer atop the cheese.
Drizzle the raw honey over the fresh fig, apply a pinch of sea salt to taste and garnish with fresh rosemary.