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Fig Bruschetta with Cambozola and Sage Honey Recipe

Fig Bruschetta with Cambozola Cheese and sage honey- a simple appetizer highlighting fresh figs that can be served warm or room temperature.

4.8 from 137 votes
40 mins
Total Time
24
pieces
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Fig Bruschetta with Cambozola and Sage Honey

How to Make the Best Fig Bruschetta with Cambozola and Sage Honey

This Fig Bruschetta with Cambozola and Sage Honey is an elegant appetizer that celebrates the natural sweetness of fresh figs paired with the rich, creamy tang of cambozola cheese. The sage-infused honey adds an aromatic, herbal note that ties all the flavors together beautifully.

Whether you’re hosting a dinner party or looking for a sophisticated snack, these bruschetta are incredibly versatile. Serve them at room temperature for easy entertaining, or pop them in the oven briefly to let the cheese melt into luscious pools beneath the tender figs. The contrast of crispy baguette, creamy cheese, and sweet honey-drizzled figs creates an irresistible combination.

Fresh figs have a short season, so take advantage of them when they’re available. This recipe is simple enough for a weeknight treat yet impressive enough for your most special gatherings.

Fig Bruschetta with Cambozola and Sage Honey

Fig Bruschetta with Cambozola and Sage Honey

Fig Bruschetta with Cambozola Cheese and sage honey- a simple appetizer highlighting fresh figs that can be served warm or room temperature.

4.8 from 137 votes
CourseAppetizer
CuisineMediterranean
Keywordfig appetizers, fig bruschetta, fig recipes, appetizers with figs, fig crostini
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings24 pieces
Calories154kcal
AuthorChristina Hill
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Ingredients

Bruschetta

Toppings

Sage Honey

Instructions

Sage Honey

  1. Place honey, water, and sage leaves into a small pot. Heat over low heat, stirring, until hot, then turn heat off.
  2. For maximum sage flavor, prepare ahead and let sit at room temperature. Remove sage before using.

Bruschetta

  1. Preheat oven to 400°F.
  2. Slice baguette into 1/3 inch thick slices. Place on a sheet pan and lightly brush or spray both sides with olive oil. You should have about 24 slices.
  3. Sprinkle with salt. Bake until crisp, golden, and fragrant, about 20 minutes.

Assembly

  1. Slice the cambozola into thin slices, including the skin, and place a small slice (about 1 inch by 2 inches) on each bruschetta.
  2. Top with half a fig. Drizzle with the sage honey and sprinkle with cracked pepper and salt.
  3. Serve at room temperature, or place back into the warm oven to melt the cheese a bit (10-15 minutes) then serve warm.
  4. Drizzle with balsamic glaze if desired.

Notes

  • Fresh figs are in season from late summer through early fall. Choose figs that are soft but not mushy.
  • The sage honey can be made a day ahead for deeper flavor.
  • For a vegetarian version, ensure your cheese is made with vegetable rennet.
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