Tasty Fig Jam Blue Cheese Bruschetta

If you ask me, bruschetta just got a whole lot more interesting.

This cozy appetizer combines the sweet richness of homemade fig jam with crusty, toasted bread that’s perfectly golden around the edges. The figs cook down with just a touch of honey and lemon, creating a spread that’s both familiar and special.

It’s spooned over pieces of toasted baguette that have been rubbed with fresh garlic and drizzled with good olive oil. A sprinkle of sea salt and some fresh thyme leaves bring all the flavors into focus.

It’s a simple starter that feels both casual and fancy – the kind of thing that makes people gather around the appetizer table and reach for seconds.

What Kind of Fig Jam Should I Use?

Regular fig jam from your local grocery store works perfectly fine for this bruschetta, but if you can find it, black mission fig jam offers a deeper, more complex flavor than standard purple or green fig varieties. You’ll find fig jam in most supermarkets near the other preserves, or in specialty food stores where they might carry interesting artisanal options. If you’re having trouble finding fig jam specifically, don’t worry – you can substitute with fig preserves, which are essentially the same thing, just with larger pieces of fruit. Just make sure whatever you choose isn’t too runny, as you want it to stay put on your bruschetta rather than sliding off. A thicker consistency will help everything stay in place and make for easier eating.

Options for Substitutions

This simple appetizer is pretty adaptable – here’s what you can switch up:

• Baguette: Any crusty bread works here! Try ciabatta, sourdough, or even a whole grain bread. Just make sure to slice it thick enough so it can hold the toppings without getting soggy.
• Fig jam: As mentioned in the recipe, plum or apricot preserves work great. You could also try honey mixed with a tiny bit of balsamic vinegar, or even onion jam for a more savory twist.
• Blue cheese: Not a blue cheese fan? Try crumbled goat cheese, gorgonzola, or even brie (though you’ll want to slice it rather than crumble). Each cheese will give a different but tasty result.
• Olive oil: Any neutral oil will work for brushing the bread, though olive oil adds the best flavor. In a pinch, melted butter is also good.
• Fresh basil: While fresh basil adds a nice pop of color and flavor, you could use fresh thyme, small sage leaves, or even a light sprinkle of arugula instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making bruschetta is burning the bread – keep a close eye on your baguette slices while toasting, as they can go from perfectly golden to charred in seconds under the broiler.

Getting the temperature of the blue cheese right is crucial – cold cheese straight from the fridge won’t spread easily and can overpower the fig jam, so let it come to room temperature for about 30 minutes before assembling your bruschetta.

When spreading the fig jam, less is more – using too much can make the bruschetta overly sweet and cause the topping to slide off; aim for about 1/2 teaspoon per slice and spread it evenly.

For the best flavor balance, try drizzling just a tiny bit of olive oil over the assembled bruschetta right before serving, and add the basil leaves at the very last moment to prevent them from wilting.

What to Serve With Fig Bruschetta?

This sweet and savory bruschetta makes a perfect appetizer, but you can easily turn it into a light meal with a few simple additions. A peppery arugula salad dressed with lemon and olive oil makes a nice contrast to the sweet figs and tangy blue cheese. If you’re serving this for a party, try pairing it with other finger foods like prosciutto-wrapped melon, mixed nuts, or marinated olives. For wine lovers, this bruschetta goes really well with a glass of prosecco or a light red wine like pinot noir – the fruity notes in the wine complement the fig jam perfectly.

Storage Instructions

Prepare Ahead: Want to get a head start on your bruschetta? You can toast the baguette slices up to 8 hours before serving – just keep them in an airtight container at room temperature. The fig jam and blue cheese can be prepped and stored separately in the fridge until you’re ready to assemble.

Keep: Once assembled, bruschetta is best enjoyed right away while the bread is still crispy. If you have any leftover components, store the toasted bread in an airtight container at room temperature for up to 2 days, and keep the fig jam and cheese in separate containers in the fridge.

Assemble: For the freshest taste and best texture, I recommend assembling these tasty bites just before serving. If your stored bread loses its crunch, you can quickly pop it in a 350°F oven for 2-3 minutes to crisp it up again.

Preparation Time	10-15 minutes
Cooking Time	8-12 minutes
Total Time	18-27 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 20-25 g
• Fat: 70-80 g
• Carbohydrates: 70-80 g

Ingredients

• 1/4 cup olive oil
• 1/2 baguette, sliced into sixteen 1/2-inch rounds
• 2 tbsp fig jam or fruit preserves (such as apricot or plum)
• 4 oz crumbled blue cheese
• Fresh small basil leaves for garnish

Step 1: Toast the Baguette Slices

• 1/4 cup olive oil
• 1/2 baguette, sliced into sixteen 1/2-inch rounds

Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat.

Add half of the baguette slices and toast them until they are golden and crisp, about 4 minutes per side.

Remove the toasted slices and set aside.

Add the remaining 2 tablespoons olive oil and toast the rest of the baguette slices in the same way.

Allow all the baguette slices to cool completely before moving on.

Step 2: Assemble the Crostini

• 2 tbsp fig jam or fruit preserves (such as apricot or plum)
• 4 oz crumbled blue cheese
• fresh small basil leaves for garnish
• toasted baguette slices from Step 1

Spread each cooled baguette slice with a little fig jam or fruit preserves.

Top each with a generous sprinkle of crumbled blue cheese.

Garnish with fresh small basil leaves for a fresh, aromatic finish.

I like to use fresh basil here because it really brightens up the flavor and adds a touch of elegance.