Fantastic Fig Bruschetta
In this recipe guide, we’re talking about figs, and how to transform them into delicious fig bruschetta using figs, pecans, and thyme from your food forest. You can prepare the fig puree ahead of time and store it in the fridge for a couple of days before serving. This recipe is a crowd-pleaser – the combination of sweet fig, savory cheese, and toasted bread is sure to be a hit at any gathering.
One of the most rewarding parts of growing and tending to your food forest is having an abundance of fresh produce to use throughout the year. There are many recipes to be made from the fruits and vegetables that you grow, especially in the spring & summer seasons.
Fig trees produce a delectable fruit prized for its natural sweetness, full texture, and nutritional benefits. They may take up to three or four years before producing a viable crop. However, once they’re mature, they can fruit twice a year. Most fig varieties thrive in warm regions with long summers and produce fruit between mid-May to late November.
When harvesting your figs, one thing to keep in mind is that they won’t ripen once picked. So, they should only be harvested when fully ripe. You’ll know they’re ready when they’re fully colored and slightly soft. The fruit necks will also be wilted, causing the fruits to hang downwards. Figs are delicate, so be sure not to handle them too much during harvesting to avoid bruising.
In this recipe, there are two parts; the fig puree and the bruschetta assembly. The ingredients required for each are as follows.
- ½ pound (225g) ripe figs
- 2 tablespoons (30ml) balsamic vinegar, divided
- 1 tablespoon (15g) brown sugar
- Crusty bread loaf or baguette, sliced thin or grilled/roasted
- Olive oil for brushing the bread if grilled/roasted
- 5-6 ripe figs, quartered
- 1 cup (240ml) ricotta cheese
- ¼ cup (60ml) pecans, chopped
- Fresh thyme leaves
- Preheat your oven to 400 F.
- Slice the tough stems off the figs, then slice them into quarters. Place the figs in a baking dish and toss with one tablespoon of balsamic vinegar and brown sugar. Cover the baking dish with foil and roast for 15-20 minutes or until the figs are soft.
- When cool enough to handle, add the figs and remaining balsamic vinegar to a bowl. Smash the figs with the back of a spoon until smooth and chunky (or to desired consistency). Put the puree in a bowl and place it in the refrigerator to cool until ready to use.
- If grilling or roasting the bread, brush each side with olive oil and grill or roast until crisp.
- Spread ricotta cheese over each slice of bread. Top each slice with fig puree, pecans, fresh figs, and fresh thyme leaves.
Note: If you don’t have any ripe figs on hand, peaches make for a delicious replacement in this recipe!
Fig season is just around the corner, so keep this recipe in mind when you’re planning your next event. It’s easy to prep a big batch of this fig puree ahead of time and bring it out when you’re ready to assemble the appetizer.
You can use figs in a variety of different recipes, as they’re well-suited to being eaten raw, preserved, or in cooked dishes. Just be sure to use them quickly. Once picked, fresh figs will only keep for a few days before spoiling. If you want to keep them for future recipes, freeze, dry, or preserve them.
This recipe will have you and your guests checking your fig trees for more fruit! If you are interested in growing a food forest of your own check out our blueprints! You can also learn more about building your own food forest, with limited space available to you, by checking out this article.