Grilled Bruschetta with Teleme, Honey and Figs


Highest Review

Lowest Review

Your Rating


Choose Rating:

Chef: Quinn Emmett

Serves: 10


My deep love for finger food and appetizers led me to this tasty grilled bruschetta piece. Works with a bunch of cheeses (like Havarti), but teleme is perfect. It can be hard to "slice" because it's soft, so chill it ahead of time to give it some heft before cutting. Use a dark honey - not light, for ultimate taste contrast.


8 slice (5x3x1/2 inch) crusty country style bread
Extra virgin olive oil
8 oz ripe Teleme, cut into 8 slices
8 whole fresh figs
dark flavored honey (forest honey or other)

Fire up the grill on medium-high heat.
Brush both sides of the bread with a healthy dose of olive oil.
Place the bread slices directly on one side of the grill rack; place a sheet of foil large enough to hold the bread slices on the other side of the grill rack.
Grill the bread until grill marks appears on the bottom - just about 3 mins.
Turn bread slices over and place bread, grilled side DOWN, on the foil.
Place 1 cheese slices atop each bread slice, close the grill and grill bread until cheese melts, about 3 more mins.
Transfer bread to counter/work surface and cut each slices into 4 pieces.
Top each piece with a fig slices and drizzle lightly with honey and a few crackles of freshly ground black pepper.