Bruschetta with Fig Compote

bruschetta with fig compote | bread in 5

As you can imagine, I tend to make a lot of bread. And while most of it gets eaten gladly, there are times when the bread box is filled with loaves that have gone stale. I never find it too hard to be creative when it comes to ‘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.

Extra credit: Zoë is on Andrew Zimmern’s latest podcast, talking about the upcoming book (which is available for pre-order)! Go ahead and take a listen here.

bruschetta with fig compote | bread in 5

bruschetta with fig compote | bread in 5

bruschetta with fig compote | bread in 5

bruschetta with fig compote | bread in 5

bruschetta with fig compote | bread in 5

Bruschetta with fig compote

Stale bread, sliced

Fig compote (recipe follows)

Prosciutto

blue cheese and/or mozzarella

olive oil

thyme and/or basil

bruschetta with fig compote | bread in 5

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.

bruschetta with fig compote | bread in 5

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11 thoughts on “Bruschetta with Fig Compote

  1. 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.

    • 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

  2. 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.

  3. 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

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