Fig and gorgonzola bruschetta with rosemary honey and truffle oil

September is here, and with it, the last figs of the season! We couldn't miss the opportunity to create something special with these sweet fruits before they say goodbye. We thought of a simple but tasty recipe: bruschetta with figs and gorgonzola. And to give it that extra touch? Our rosemary honey and a drizzle of truffle oil. This is a mouth-watering combination! It's a delicious way to say goodbye to summer and welcome autumn, all with the genuine flavors of our Gargano.

INGREDIENTS (for 6 bruschetta)

• 150 g whole grain bread (6 slices)
• 200 g sweet gorgonzola
• 40 ml milk
• 8 black figs
• 20 g Oleificio F.lli Vieste rosemary honey
• a few sprigs of rosemary
• Oleificio F.lli Vieste truffle oil

PREPARATION

1. Preheat the oven to 200°C.
2. Slice the bread and toast the slices under the oven grill for 3-4 minutes, until golden.
3. Cut the gorgonzola into cubes, cream it with the milk and spread it on the slices of bread; garnish with sliced figs and decorate with a few drops of rosemary honey, a sprig of rosemary and a drizzle of truffle oil. Serve immediately.