I noticed in Italy, they tend to use mayonnaise as their “preferred” condiment more than ketchup, cocktail sauce, mustard or any other condiment. They use mayo on appetizers, French fries, and even with shrimp cocktail. Interestingly, I thought why not try it with this bruschetta.
Fig jams and spreads are a quick and easy way to add depth of flavor to a bruschetta, sandwich or even Panini’s. If you have a few spreads on hand, try to customize this appetizer.
I had some friends over for wine and dinner the other night. It was still 90 degrees here in the South, so we still got to enjoy the “Al fresco” dinner in the evening, which I love because it reminds me of those wonderful summers we use to spend in Italy. It’s one of the reasons why I love Charleston so much.
I love making a quick appetizer, especially the ones that is plentiful for everyone to enjoy with a glass of wine. These only took about 15 minutes to make. To speed up my time, I pre-toasted the sliced baguette and then assembled the bruschetta just minutes before guests arrived. Everyone enjoyed them! We hope you will too. We wish you all a wonderful Labor Day weekend! Enjoy!
Bruschetta with Fig Jam, Gorgonzola Cheese and Mayo
- 1/2 cup mayonnaise
- 1 jar of fig jam or preserves ( I used black mission fig jam)
- 4 ounces crumbled gorgonzola cheese
- 1 French baguette
- 2 Tbsp. butter
Thinly slice the baguette on the diagonal to make about 12 to 14 pieces, discard the ends.
Place a thin slice of butter on each side of the slices.
In a skillet on medium heat, toast a few slices at a time for a few minutes on each side until golden brown and crispy.
Remove and transfer to a platter. Set aside.
Spread each slice with a thin layer of mayonnaise, and then spread each again with fig jam.
Top with crumbled gorgonzola. Set aside in a cool place, no longer than 10 minutes, then serve.
Serves 8 to 10