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Fresh Fig, Arugula, and Mascarpone Bruschetta |
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Select a hard, crusty bread of your choice, such as ciabatta. Make thick
slices, and brush with extra virgin olive oil. Broil or toast until
golden and crisp.
Quarter the fresh figs. In a medium skillet
over medium heat, warm 1 teaspoon of olive oil per 1 quartered fig.
Saute for 2 minutes, or until lightly browned and caramelized.
Spread
about 2 teaspoonfuls of mascarpone cheese on each toasted bread slice.
Top each slice with some fresh arugula, 2 fig quarters, a splash of
aged balsamic vinegar, a splash of lemon juice, some kosher salt
crystals and freshly ground black pepper, and several thin slices of
fresh basil. Garnish with lemon zest curls if desired, and serve
immediately.
- Recipe courtesy of FoodBlogga.
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