Vegan Fig Bruschetta
Crisp toasted rustic bread topped with vegan cream cheese, fresh figs, Taggiasca olives, capers and agave syrup: a creamy, easy sweet-and-savory appetizer.
Sweet figs and a drizzle of agave play against briny olives and capers in this quick vegan appetizer. The pan-toasted bread stays crunchy under the creamy plant-based spread, and a few marjoram leaves add a fragrant Mediterranean note.
Instructions
- 1
Cut the rustic bread into 4 slices. Heat a nonstick skillet well with a drizzle of oil and lay the bread slices in it. Toast over medium heat for a few minutes, then turn them as they start to turn golden. Keep going until they are crisp and evenly golden on both sides.
- 2
Cut the figs in half, then into wedges. Move the toasted bread to a cutting board and spread the vegan cream cheese on each slice.
- 3
Distribute it evenly over the bread, then add the figs and the pitted Taggiasca olives.
- 4
Add the desalted capers and a few marjoram leaves. Finish with a drizzle of agave syrup.
- 5
Once the first bruschetta is assembled, make the others the same way, plate them and serve. This quantity makes 4.
I like how the sweetness of the figs and the agave meets the salty bite of the olives and capers: it is a play of contrasts that works every time, and nobody misses the cheese. It is less rustic than a classic Italian bruschetta with tomato and garlic, but it keeps the same idea, good bread, good oil and few ingredients. Toasting the slices in a pan with just a little oil gives a crunchy base that holds the creamy topping; I serve them right away, while the bread is still warm.
How much of a capolavoro is this?
Share your opinion. Ago will say it the Italian way.
Pick a hand and tell Ago what you think.
Related Recipes
Ligurian Chickpea Farinata
A very thin Ligurian chickpea-flour flatbread with a golden crust, made from a rested batter and baked in three well-oiled pans.
Tomato Tartare
A fresh Italian tomato tartare with stracciatella, capers, mustard and crumbled taralli: a quick, elegant no-cook starter ready in about 10 minutes.
Fried Panzerotti
Golden Apulian turnovers with crisp fried dough and a hot, stretchy filling of mozzarella, tomato purée and oregano.