Maggie Beer

Grilled Fig Bruschetta with Quark | Maggie Beer | #cookwithmaggie

March 30, 2021 Video

My tip today; grilled with a splash of vino cotto will really help to bring out the sweetness of under-ripe fig. This bruschetta would make a beautiful lunch or nibble to accompany a glass of red. Happy Cooking.


Grilled Fig Bruschetta with Quark Ingredients 4 figs, grilled 2 tbsp extra virgin olive oil (evoo) 1 tsp vino cotto 1 slice sourdough bread, grilled 1/2 clove garlic 1 tsp salt flakes 3 tbsp quark 1 bunch fresh rocket Freshly Ground pepper

Method 1. Tip ends and cut figs in half 2. Grill figs, cut side down until warm and just coloured 3. Remove from heat and drizzle with extra virgin olive oil (evoo) and vino cotto 4. Grill sourdough bread and rub with garlic while still hot. Drizzle with evoo and sprinkle a pinch of salt flakes 5. Cover bruschetta with quark and top with figs 6. Garnish with rocket and drizzle with evoo, vino cotto and finish with cracked pepper

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