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.