Fig Bruschetta Recipe

This Quick and Easy Fig Bruschetta Recipe is an easy, yet delicious appetizer. It’s perfect for dinner parties, picnics, and any occasion where you want to serve something that is simple yet seems so fancy. Toasted bread rubbed with garlic, topped with fresh figs, prosciutto, arugula, and Copper Kettle Cheese, then drizzled with honey for the perfect sweet and savory treat!

This post is written in collaboration with Cello Cheese, all opinions are mine. #tunedtoperfection #musictoyourmouth, #cellocheese #Ad #Sponsored 

Am I the only one who’s obsessed with figs? There’s something so magical about them and I just can’t resist them. But instead of indulging in a sweet treat, today I’m enjoying them in a savory way.

How to make Fig Bruschetta with Copper Kettle Cheese

Just like when you make a traditional bruschetta, you’ll get your fig bruschetta party started with your favorite crusty French Baguette sliced or Crusty Bread slice. Slice, give it a light toast, and rub a clove of garlic on the pieces for a hint of garlic flavor.

Then get the rest of your ingredients together…

Any type of fresh fig will work for this Fig Bruschetta Recipe, but I prefer darker skinned figs because they just look prettier.

You’ll also need honey, arugula, prosciutto and Copper Kettle Parmesan Cheese.

If you haven’t heard of or tried Cello Copper Kettle Cheese, I’m excited to introduce you to some award-winning deliciousness!

What is Copper Kettle Cheese?

This one of a kind cheese uses an exclusive recipe that’s cooked in traditional copper kettles and aged for 16 months. This artisanal method imparts a uniquely rich, nutty flavor and gives Cello Copper Kettle its distinctive cooked caramel finish and slightly pinkish tone.

Cello’s Copper Kettle Cheese is deliciously uncommon, and its rich, nutty flavor with fruity notes make it the perfect cheese for recipes, salads, and topping. This cheese can also be a rockin’ solo act.

Pro tip: pick up some Copper Kettle chisels to snack on while in the kitchen!

Aside from loving this brand because of their amazing cheeses, Cello also has an intriguing brand story I found on their website. The brand’s commitment to the artisanal process has won them 100 awards around the world!

All the extra effort Cello puts into making their cheese is why it’s so good and worth the extra effort to seek it out. Click HERE to find Cello Cheese near you. 

Top each piece of garlic-rubbed, toasted bread with arugula, prosciutto, sliced figs and a few pieces of room temperature Cello Copper Kettle parmigiano reggiano Cheese, then give it all a generous drizzle of honey!

If you are gluten free try my Gluten Free Bread or my Grain Free French Bread. If staying away from the carbs in bread, no worries! Just enjoy all these flavors together in an easy charcuterie style plate!

And if figs aren’t in season, you can use Fig preserves or Fig jam to enjoy that fig bruschetta magical flavor combination all year long!

I can’t get enough of the Copper Kettle Cheese and Fig mixture!

Cello cheeses are a new riff on old classics, with each artisan cheese being a new discovery you can’t wait to add to your kitchen playlist! I used Cello’s Copper Kettle Cheese for this recipe, but they offer a variety of cheeses that each have a surprisingly unique flavor of their own! See below for the details on Cello’s lineup:

  • Asiago –What’s unique about Cello Asiago is that we don’t add lipase. By aging for 10 months and staying true to the original Italian recipe, it’s much better to eat by itself. It has a rustic and lightly sweet taste with a nutty finish.
  • Fontal –Cello Fontal goes beyond simple butter notes. The smooth texture and 3 months of aging makes our creamy Fontal a wonderful table cheese. Grilled cheese will never be the same. If you want epic cheese pulls, this cheese delivers.
  • Parmesan –Cello Parmesan was created around the unique conditions of the Lake Country region using select cultures. We age our Parmesan for 12 months resulting in a complex flavor composition that is truly a delicious work of art.
  • Romano –Cello Romano cheese is aged 6 months and is sharper, more piquant, but with a cleaner finish than typical U.S. varieties. A truer cow’s milk version of the famous sheep’s milk Pecorino Romano.

While you’re here, don’t forget to check out these recipes:

Yours in Health,

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