Fig Bruschetta with Cambozola and Sage Honey

Fig Bruschetta with Cambozola and Sage Honey

This fig bruschetta is a simple and delicious appetizer that showcases the fresh and sweet flavor of figs. It’s perfect for fall gatherings and special occasions. You only need a few ingredients and a few minutes to make this elegant and tasty dish.


  • 1 baguette, sliced
  • Olive oil for brushing (or use spray olive oil)
  • Salt
  • 12 figs, halved
  • 12 ounces cambazola cheese (or sub double cream gorgonzola)
  • Sage honey (see below)
  • Balsamic glaze for drizzling (optional)

Sage Honey

  • 1/2 cup honey
  • 4 tablespoons water
  • 6-8 fresh sage leaves (or sub 3 rosemary sprigs or thyme sprigs)


  1. Preheat oven to 400°F.
  2. Make the sage honey: Combine honey, water and sage leaves in a small saucepan. Heat over low heat, stirring occasionally, until hot. Turn off the heat and let the sage infuse the honey. You can do this ahead of time for more flavor. Remove the sage leaves before using.
  3. Make the bruschetta: Cut the baguette into 1/3 inch thick slices. Arrange them on a baking sheet and brush or spray both sides with olive oil. Sprinkle with salt. Bake until crisp, golden and fragrant, about 20 minutes.
  4. Assemble: Cut the cambazola cheese into thin slices, including the rind, and place a small slice on each bruschetta. Top with half a fig. Drizzle with the sage honey and season with salt and pepper. Place on a platter and serve at room temperature, or put them back in the warm oven to melt the cheese slightly, about 10-15 minutes. Drizzle with balsamic glaze if desired.


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