Roasted Fig and Cambozola Bruschetta
This very simple appetizer only requires four ingredients, yet when it comes together, pure magic happens. Figs love to be paired with both salty and sweet, and blue-veined ambozola cheese, together with honey, is a perfect combination. Toast the bruschetta ahead, then right before serving, quickly assemble and warm. The aroma that wafts from the oven will make your guests melt. If bringing this with you to a party, warm it up right before leaving your house, platter, and wrap with foil for easy travel.
1 small baguette, sliced into 16–18 pieces, about 1/2-inch thick
1/4 cup olive oil for brushing
4–6 ounces cambozola cheese, sliced 1/8–1/4-inch thick
8 ripe figs, cut in half lengthwise
honey for drizzling
fresh cracked pepper, to taste
toasted nuts or balsamic reduction (optional garnish)
Preheat oven to 400°F.
Place the baguette slices on a sheet pan and brush both sides with olive oil. Bake in the oven until toasted and crisp, about 15–20 minutes. You can do this up to 2 days ahead.
When you are ready to serve, place the baguette pieces on a sheet pan and top each with a thin slice of cambozola cheese.
Place half of a fig, cut side up, on top of the cheese.
Drizzle the figs with a little honey and sprinkle with cracked pepper.
Bake or broil in a 400°F oven until cheese is melty, about 8–10 minutes.
Top with optional garnishes.
Place on a platter and serve.