Bergader Blue Cheese and Fig Bruschetta with Honeyed Walnuts

^{This post has been sponsored by Bergader Edelblu. All opinions expressed are my own.}

Spring is here, and that means it’s time to roll out some simple yet elegant appetizers.  Today’s Blue Cheese and Fig Bruschetta with Honeyed Walnuts is perfect for when you need a quick yet sophisticated appetizer that doesn’t skimp on flavor.  With just a handful of simple ingredients like fresh figs, Italian bread, and walnuts, you can have yourself a restaurant-worthy starter that’s perfect for spring get-togethers, an elegant dinner party, or a cozy night in.

We’ll be putting together today’s Bruschetta with a little help from our new friends over at Bergader, whose edelblue cheese is the star of today’s show.  Known worldwide, the folks over at Bergader have been using traditional Bavarian cheesemaking techniques for over a century to craft their delicious blue cheese, with unwavering devotion to consistent quality and rich flavor.  But more on their delicious blue cheese below.

Now, without further delay, let’s make some Blue Cheese Bruschetta.

What to Expect – Recipe Overview

You can expect an effortlessly elegant, simple-to-prepare Blue Cheese and Fig Bruschetta, topped with honeyed walnuts, pignoli nuts, and a luxuriously creamy blue cheese. Perfect as an appetizer, or a light bite for an outdoor spring spread, this bruschetta recipe combines sweet, savory, and nutty flavors to create bite-sized elegance.

Perfect for entertaining, or for a cozy night in, here’s what you can expect from this recipe:

A Crowd Pleaser

• Spring Get Togethers: The combination of fresh figs and honey evoke spring themes, while the ease of preparation makes this quick to whip up. This is an ideal appetizer to pair with pleasant conversation and a decent pinot noir or sauvignon blanc.
• Elegant Dinner Parties: Paired alongside a charcuterie board, this appetizer is well at home as the centerpiece for the starter spread of your next dinner party.
• Luncheon: Light and refreshing, this bruschetta can serve as the starter to grilled chicken salads or light pasta dishes.

Taste and Texture

• Balance of Flavors: The bruschetta puts the sweetness of the fresh figs front and center, which we balance with the sharp tang of the Bergader edelblue cheese, framed in the sweet and earthy crunch of the honeyed walnuts. The pignoli, meanwhile, brings a nice, buttery undertone.
• Savory Depth: The pignoli nuts also bring some savory warmth, which we heighten with the balsamic glaze, giving a rich and tangy finish.
• Crisp and Creamy: Crunchy and creamy. The toasted Italian bread brings a satisfying crunchiness, while the figs, blue cheese, and toasted nuts provide contrast. Delicious from start to finish.

Difficulty Level

• Beginner-Friendly: With simple-to-follow instructions, and using only simple, easy-to-find ingredients, this recipe is safely in the ‘beginner-friendly’ category. What’s more, with only a small amount of prep involved, it’s a great choice for hosts looking to impress with minimal effort.
• Quick Assembly: The most time-intensive step is roasting the honeyed walnuts, but the process remains straightforward. Seriously, bruschetta is one of my go-to crowd-pleasers.

Preparation Process

• Toasting the Bread: The recipe, naturally, starts off with brushing the Italian bread with olive oil and then toasting it.
• Preparing the Toppings: While the bread toasts, we prep the toppings. This means slicing the fresh figs, crumbling the blue cheese (unless you’ve purchased Bergader’s pre-crumbled edelblu cheese), giving the pine nuts a quick sauté, and of course preparing the honeyed walnuts.
• Assembling the Bruschetta: Once all components are ready, layer the figs, blue cheese, pine nuts, and walnuts on the bread, then finish with a drizzle of balsamic glaze for a touch of sophistication.

Pairings

• Wine: This dish pairs beautifully with a decent pinot noir, where the wine’s red fruit and earthy notes complement the sweetness of the figs and the tang of the blue cheese.
• Cocktails: You could also try serving this bruschetta alongside a sparkling rosé or a classic Aperol spritz, which would work particularly well in a spring seasonal setting.
• Additional Appetizers: Complement the bruschetta with a charcuterie board, marinated olives, or a light arugula salad for a well-rounded spread.
• Dessert: Follow this appetizer with a creamy panna cotta or lemon tart to finish your meal on a sweet note.

Ingredient Checklist – Everything You’ll Need

• 8 ounces fresh figs, sliced
  • Tip: You want figs that are soft to the touch, but that are still somewhat firm without being mushy. These will give you both the best flavor and texture for the bruschetta.
  • Substitution: Yes, fresh figs can sometimes be hard to find, especially if out of season. In that case, you can simply use dried figs.
• 1 loaf Italian bread
  • Tip: Pick a rustic Italian bread with a thick crust, or a decent ciabatta. Really, the bread is a matter of preference.
  • Substitution: French baguette or sourdough are also great alternatives. As I said, the bread is purely up to preference as long as it can hold together.
• 1/4 cup pine nuts
  • Tip: We want to toast the pine nuts since this adds a nice buttery flavor to their natural nuttiness, while also softening them.
  • Substitution: Slivered almonds or pecans would be my go-to. Honestly, I’d probably be partial to the pecans.
• ½ cup halved walnuts
  • Tip: As walnuts begin to go bad, they become bitter. Avoid bitterness and make sure your walnuts are fresh.
  • Substitution: My go-to would probably be hazelnuts. If you aren’t already using pecans as a substitute for the pinenuts, I’d also consider using pecans.
• 1 tablespoon melted butter
  • Tip: Opt for unsalted butter.
• 2 tablespoons honey
  • Tip: You don’t need to use a fancy honey here, since we’ll be heating the honey. Save your fancy, gourmet honey for recipes that use it raw.
• Crumbled Bergader edelblu cheese
  • Note: Bergader edelblue cheese is my new craze. This is a luxuriously creamy, boldly flavorful blue cheese, with just the right balance of milky goodness and ‘blue cheese tang.’ Available in creamed, crumbled, and whole varieties, there’s an option for every occasion. Bergader edelbluecan be purchased at Mollie Stone’s and Bristal Farms Stores. As mentioned above, Bergader uses traditional Bavarian cheesemaking techniques and has been for over a century – meaning these folks know what they’re doing when it comes to cheese. Boasting reliable quality, rich flavor, and creamy goodness, if you like blue cheese, I wholeheartedly recommend Bergader.
• Balsamic Glaze
  • Tip: In all honesty, opt for store-bought glaze. It’s more convenient, and usually just as good as the stuff you can make at home.
  • Pro-Tip: If you do want to prepare your own balsamic glaze, see below for tips.
• Arugula for plating
  • Tip: Use fresh, peppery arugula for a pop of green and a slightly bitter contrast.
  • Substitution: Baby spinach or mixed greens work well if arugula is unavailable.

Tips for Perfect Bruschetta – And a Quick Balsamic Glaze

Achieving a restaurant-worthy bruschetta is by no means difficult. It’s all about making sure the bread remains intact and firm while perfecting your toppings. For tips on how to do precisely that, read on.

1. Prevent Soggy Bread – Most Important
   • Toast it Right: Start off by brushing the bread with olive oil. The olive oil will help the bread crisp through toasting, while also infusing it with flavor. Then pop the bread into an oven preheated to about 375°F (190°C), for about 8-10 minutes. Flip the bread halfway through. You want both sides golden.
   • Watch for the Golden Edge: The edges are the key, so pay attention to them. You want the bread to have a crunchy exterior, but a still slightly soft interior. So once the edges have turned golden, your bread is good to go.
   • Serve Fresh: Assemble the bruschetta just before serving to prevent the bread from absorbing moisture and becoming soggy.
2. Achieve the Perfect Balsamic Drizzle
   • Reduce for Intensity: If you don’t have a store-bought balsamic glaze, you can indeed make your own by simmering 1 cup of balsamic vinegar over medium heat until it reduces by half, and thickens to a syrupy consistency. This intensifies the flavor and provides that beautiful glossy drizzle.
   • Test the Drip: A balsamic glaze is all about consistency. It should stick to a spoon without running too quickly. That said, allow it to cool before drizzling. For best results, allow it to reach room temperature.
   • Precision Matters: For an elegant finish, use a spoon or small squeeze bottle to control the flow, creating a delicate zigzag pattern over the bruschetta.
3. Customize Your Bruschetta
   • Layers to Savor: Layer charcuterie, like prosciutto or salami, between the figs and cheese for some meaty contrast.
   • Creaminess: You can use Bergader’s creamed blue cheese to achieve a more even distribution of blue cheese over the toast, and then layer your toppings directly over that. This works nicely as a texture contrast to the toast.
   • Sweeten the Deal: Add a light drizzle of honey, or perhaps even a sweet red wine reduction, to help heighten the sweetness of the figs.
   • Fresh Herb Garnish: Sprinkle finely chopped fresh thyme or rosemary for a fragrant herbal note.

Print

And that’s our Blue Cheese and Fig Bruschetta with Honeyed Walnuts courtesy of Bergader edelblu cheese. If you tried today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you.

Happy Cooking!

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