Fig and mascarpone bruschetta

Some things don’t need introductions. They are as simple as they can be yet still incredibly beautiful and satisfying.

When figs are ripe and sweet, mascarpone is creamy and ham is salty, then what more do you need than a slice of good, crusty bread, some runny honey with floral notes, a few sprigs of earthy, fresh thyme, and a drizzle of extra virgin olive oil?

A quick recipe for bruschette that you can make as an appetizer or serve as a nibble with a chilled glass of wine or a cold beer on a warm, late-summer evening.

One of the tastiest bruschette there is.

Hope you enjoy!

Fig and mascarpone bruschetta with ham and honey

Use any kind of cured, boiled or smoked ham of which the taste you enjoy.
Instead of mascarpone you can also use cream cheese, or for a different flavor profile and if you like its tangy and sharp flavor, goat’s cheese.
For a vegetarian option, omit the ham and add a sprinkle of good flaky sea salt on top of the bruschetta.

Yield: as many as you like

Ingredients
Bread slices (from a loaf of good crusty bread)
Mascarpone
Ham slices
Fresh figs, cut in four or eight pieces
Fresh thyme leaves
Extra virgin olive oil
Light-flavored runny honey
Flaky sea salt (optional)

Preparation
Toast the bread either in the oven or in your toaster.
Spread enough mascarpone cheese to thickly cover them.
Lay either half a slice or a whole slice of ham on top.
Add the fig pieces (2-3 pieces for each bruschetta).
Sprinkle with some fresh thyme leaves.
Drizzle with a little olive oil and some honey.
Sprinkle some flaky sea salt if you wish over the top.
Eat at once.