Bruschetta, originates from the Latin verb, bruscare, which means “to toast,” so bruschetta (pronounced broo-sket-ta) simply means, “toasted bread.” Most people commonly associate bruschetta with toast, rubbed with garlic and topped with tomatoes, basil and olive oil. It’s a fabulous way to eat bruschetta and a meal that I thoroughly enjoy during tomato season each summer. But, what about those days when you want something just a little bit different? That’s where my Bruschetta with Bacon, Fig and Honey comes in. This bruschetta is decadent and mind-blowingly good. It’s rich, salty-sweet, creamy and crunchy all in one bite. It’s a wonderful snack to share with friends, especially over a nice glass of wine. I think you will love it.
To start, wash and remove the stem from 14 figs. Slice the figs into ¼” thick rounds and set aside. Sice ¼” slices of bakery bread and if large, cut them in half. You want 10 slices of bread that are about 3 inches wide by 3 inches long, give or take. Place the bread on a large baking sheet and drizzle with olive oil on both sides. Toast the bread under the broiler until golden brown, flip and toast the other side. Set the bread aside while you assemble the remaining ingredients.
Place 5 thick slices of bacon in a frying pan and cook until brown and slightly crispy. Set aside to drain on paper towels and cool. Remove all, but one tablespoon of bacon grease from the frying pan. Chop the cooled bacon and add it back to the frying pan along with the sliced figs and 2½ tablespoons of honey. Cook the fruit, bacon and honey for 1-2 minutes until the honey starts to loosen, bubble and coat the figs and bacon. Turn off the heat.
Spread heaping tablespoons of mascarpone cheese onto each slice of bread, then spoon the bacon, fig and honey mixture overtop of the cheese. Sprinkle each slice of bruschetta with a generous portion of flaky Maldon sea salt and serve immediately. This recipe makes 10 slices of bruschetta.
Bruschetta with Bacon, Fig and Honey
Ingredients
- 14 figs
- 10 palm-sized slices of bakery bread
- 5 slices of thick bacon
- 2½ tbsp honey
- 8 oz mascarpone cheese
- flaky (Maldon) sea salt
Instructions
- Slice the bakery bread, drizzle it with oil and toast it under the broiler until golden brown on each side. Set aside.
- Wash, destem and slice the figs into ¼" thick slices. Set aside.
- Add the bacon to a frying pan and cook until browned and slightly crispy. Cool the bacon on paper towels, then chop into bits.
- Drain all, but one tablespoon of bacon grease from the pan. Add the chopped bacon, sliced figs and honey to the pan and heat until the honey loosens, bubbles and coats the bacon and figs. Remove pan from heat.
- Spread heaping tablespoons of mascarpone cheese over the toast, then spoon over the bacon, figs and honey. Sprinkle a pinch of Maldon sea salt over each slice of bruschetta and serve immediately. This recipe makes 10 slices of bruschetta.
