Thursday, September 12, 2013

Fig, Peach and Smoked Mozzarella Bruschetta | Friday Night Bites



This week at the Farmer’s Market I found the most marvelous figs. When I cut them in half, the bright vivid ruby color just came alive.  It was not the pale color that I often see, these were special figs.  They were simply perfect.  The fragrance was just like a fig candle that you buy from Jo Malone.  I knew I needed to give these beauties the special treatment.  I created this bruschetta recipe and the result was pure heaven – trust me.  Even hubby was raving about these.  Just a quick note, I have upcoming recipe that is a sweet treat highlighting these spectacular figs – stay tuned.

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Here in the Bay Area we are creeping into our Indian summer season.  The days are getting shorter with the sun setting earlier yet the air is still warm and perfect.  It is an ideal time to enjoy our backyard with the sounds of the water hitting the bottom of the fountain and the stars is perfect sight.  I love this time of year. 

Hubby and I enjoyed the Fig, Peach and Smoked Mozzarella Bruschetta outside along with a great Cabernet Sauvignon.  A light sparkling wine would also be a perfect accompaniment.  The smoke from the cheese and salt offset the sweetness.  It explodes with a perfect pairing of flavors that just sings summer. 


If you can’t find Hickory Smoked Salt, simply click here to order from Williams Sonoma or visit your local store.  As for the smoked mozzarella, I discovered this delicious cheese from Trader Joe’s.  If a Trader Joe’s is not where you live, check out your local cheese store, online or substitute with another smoke infused cheese such as fontina or cheddar.  Cheers to another Friday Night Bites!


Fig, Peach and Smoked Mozzarella Bruschetta

Makes 12

Baguette, 12 half inch slices
Olive Oil
Hickory Smoked Salt
6 Figs stem removed and diced small
2 Medium Peaches, pit removed and diced small
½ Cup Smoked Mozzarella, diced
1 teaspoon Fresh thyme, rough chop
2 Tablespoon Olive Oil
¼ teaspoon Hickory Smoked Salt

Brush each slice of the baguette with olive oil on both sides.  Lightly sprinkle the Hickory Smoked Salt on one side.  Place onto a baking sheet and place in a 350 degree oven for about 10 minutes or until each side is golden brown.  Remove to cool.

In a medium bowl, add the figs, peaches, mozzarella, smoked salt, thyme and olive oil.  Lightly toss.  Top each toasted baguette slice with the topping and serve.



11 comments:

  1. Those figs are gorgeous Lisa, even by themselves, just sitting in the bowl. And speaking of gorgeous, your photos are wonderful. I just pinnned that top one to my "Amazing Photography & Food Styling Board". Yum!!!

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  2. Beautiful treat for our Indian Summer ;)
    The figs are such a stunning color and look so pretty mixed with the fresh peaches...how good were these bites with your bottle of Cab!?
    Have a great week ;)

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  3. Delicious! I'm so happy to see peaches making an appearance - may they, and the warm weather, last all through September. :)

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  4. Gorgeous snack! I realllly need to get my booty to the farmers market ASAP! These would be absolutely divine sitting on the patio with a glass of Pinot Grigio. Thanks for sharing!
    pinned!

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  5. These bites look perfect, Lisa! Such a nice transitional appetizer and I love the smoked mozzarella!

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  6. Delicious combination! Can't wait to try this!

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  7. Perfect for our summery fall days! Delicious pairing with the peaches and smoked mozzarella instead of the usual blue or goat cheese.

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  8. Those figs are gorgeous! What a unique bruschetta. Love the mix of flavors!

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  9. I just know I am going to love this bruschetta! All the flavours...the combination of sweet, salty, smokey...perfect! My only complain is that I am not there to try these!

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  10. I love figs and this appetizer has me wishing I had some wonderful figs handy with peaches too just fabulous.

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  11. I can make a meal out of your bruschetta. Love the peach and fig combination.

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