Gorgonzola Bruschetta with Balsamic Figs


Serves 4


  • 1 tbsp brown sugar
  • 2 tbsp Traditional Balsamic Vinegar of Modena P.D.O, plus extra to serve
  • 2 figs, cut into eight
  • 2 tbsp olive oil
  • 4 slices ciabatta
  • ½ garlic clove
  • 2 small handfuls watercress
  • 2 tbsp fresh mint leaves
  • cracked black pepper
  • 50g Gorgonzola piccante


Preheat oven to 200°C.

Coat figs in sugar and balsamic and leave for 15 minutes. Roast on a baking tray for 10-12 minutes until soft and caramelised.

Brush oil over ciabatta slices and toast for 1-2 minutes a side on a hot griddle or under the grill. Rub lightly with garlic.

Top ciabattas with watercress, mint, figs, black pepper and Gorgonzola.

Drizzle with oil and balsamic vinegar before serving

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Gorgonzola Bruschetta with Balsamic Figs
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