Bruschetta with Fig Compote
And while most of home-baked bread gets eaten gladly, there are times when the bread box is filled with loaves that have gone stale. You can be creative with ‘old’ bread; french toast always works, and bread pudding, and bruschetta. While I love a traditional take on bruschetta, I decided to change things up a bit by making something with fall flavors; so I took off the tomatoes and added figs.
Figs are in season just a little longer, and my fridge has been filled with them for weeks now. I tend to snatch them up and then cook them down, making a compote that can be used in a variety of ways. The sweetness of this compote combined with the prosciutto and blue cheese makes for such a flavorful bite. And, if the compote is made ahead of time, this can be put together in mere minutes, making this a simple and delicious afternoon lunch.
Bruschetta with Fig Compote
Stale bread, sliced
Fig compote (recipe follows)
Prosciutto
blue cheese and/or mozzarella
olive oil
thyme and/or basil
Preheat the oven broiler.
Place the stale, sliced bread on a sheet pan, and brush with a bit of olive oil. Drizzle the bread with the fig compote liquid, and place a few of the fig pieces on each slice. Layer desired toppings over the compote, and place the sheet pan under the broiler. Let broil until the edges are golden brown and the mozzarella (if using) is melted and starting to brown in spots, about 4-7 minutes. Remove from the oven and sprinkle with fresh herbs and/or blue cheese, if desired.
Optional toppings:
fig compote, prosciutto, and thyme
fig compote, mozzarella, and basil
fig compote, blue cheese, and thyme
Fig Compote, adapted from Good To The Grain, by Kim Boyce
If you need ideas for the leftovers, you can try ice cream and waffles!
Makes about 1 cup
1/2 pound fresh, black mission figs
4 tablespoons unsalted butter
3 tablespoons dark brown sugar
3 tablespoons honey
good pinch of salt
Preheat your oven’s broiler.
Cut the stems off the figs and then slice them into quarters.
Add the butter, brown sugar, and honey to a broiler safe pan (cast iron works nice). Cook over high heat for a minute or so, stirring frequently until syrup begins to bubble. Add the figs and stir them, coating them well with the syrup.
Place your pan under the broiler; this will caramelize the figs. Broil for about 5 minutes, swirling the pan a few times to keep the sugar from burning (make sure to use an oven mitt). The figs are done when the syrup has slightly thickened and is amber in color, and the edges of the figs are turning dark. Remove the pan and serve the figs warm.
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I love figs especially when combined with salty things like prosciutto or cheese. can’t wait to try this compote!
Dang that looks good. I just finished making homemade fromage blanc cheese. It isba mild cheese and goes great with grapes and figs. Gonna try this for sure. Thanks for sharinh.
Which bread recipe was the stale bread from? Thanks!
Hi Amanda,
It was the master recipe, but can be done with peasant bread or whole wheat or any other bread you choose. It would even be delicious with brioche!
Cheers, Zoë
pure perfection,
i can only imagine the flavours
so glad I found this blog :))
Hi Guys!
Just got your book from the library the original Artisan in 5, and am attempting the whole wheat sandwich bread on page 78, but have a couple of questions.
First, the bread and the dough have a really noticeable fermented alcoholic smell which gives the bread a sort of “beer” taste.
And second it doesn’t rise very well. Certainly not over the top if my loaf pan.
The texture is soft and nice though. Any suggestions?
Thanks.
Kim, Orlando.
Hi Kim,
So glad you are trying the bread. The alcohol smell/taste can build up if the container isn’t vented quite enough.
Here is a post on making a larger loaf, that may be a better fit for you: https://artisanbreadinfive.com/2011/09/12/the-best-school-lunches-start-with-homemade-bread
Thanks, Zoë
Congratulations on your continued success!
I was wondering if you have a suggestion on how to tweak the ABin5 or brioche recipe to make pumpkin challah.
Would be great for Thanksgivingkah!
Thank you
Hi Judy,
There is a pumpkin brioche in the HBin5 book that would be wonderful. https://artisanbreadinfive.com/2009/11/18/pumpkin-pie-brioche-and-a-bobs-red-mill-vital-wheat-gluten-giveaway-just-in-time-for-thanksgiving
Thanks, Zoë
Is that pumpkin pie brioche from the new book that you are talking about? The one you just posted? Thanks. It will be great for the shul lunch.
Thank you, Zoe and Jeff! You changed my life!!!
Hi Judy,
The pumpkin pie brioche is from Healthy Bread!
Cheers, Zoë