Sweet fig bruschetta

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Sweet fig breakfast bruschetta recipe on For the Love of George

Over Easter, hubby, bubby and I, plus my extended family, holidayed in Blairgowrie. We had such an amazing long weekend — full of great food, walks on the beach, table tennis, tennis, card games and laughs. We also visited my sister-in-law’s family on their gorgeous property in Red Hill. We have a wonderful tradition of drinking Pinot Noir and eating the most amazing wood-fired pizza’s (hats off to Keith and Di, the pizza chefs). In the afternoon we picked plump figs from their enormous fig tree, and I’d been day-dreaming about what I would do with this delicious fruit ever since. Well, here’s dish number one: call it either a very filling dessert, or a decadent breakfast.

Fresh figs, mascarpone and honey on sourdough

250g mascarpone
1/2 tsp vanilla extract
pinch cinnamon
1 tbsp icing sugar
4 slices sourdough (or another dense crusty bread)
4 fresh figs, sliced
honey, to taste

Whip the mascarpone with the vanilla, cinnamon and icing sugar until combined and light. Grill your sourdough until golden and spread with a generous dollop of the mascarpone. Top with the sliced fig and drizzle with honey. Deeeelicious! Serves 4.

View our recipe conversion guide for further hints and tips.

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