today is a very special day. yes, fig and arugula bruschetta is pretty freaking fantastic, but that is not the only reason that today is special. september nineteenth so happens to be my lovely husband's birthday. and today, we celebrated the way any good, hard working man and his wife should. by lounging about, relaxing and watching day long football coverage as we prepare for our head to head fantasy football battle this week.
it is our seventh year of celebrating birthdays together and it is hard for me to believe how much has changed. when we met, he had a crazy roommate who inexplicably made wes's french press vanish and i lived with my parents. he worked a regular old nine to five job at a construction company that sold concrete and i was a customer service coordinator for a surf company.
the first night we met, i gave him a long lecture about how he should be doing something that he loved, not just a job. i didn't then realize i was also talking to myself. and more than that, i had no idea that what we loved would end up being making food together. and yesterday, to ring in another year of wesley, we enjoyed this sweet and tangy bruschetta dish in our tiny garden with a crisp glass of wine and our cat by our side. this dish is a true celebration.
fig + arugula bruschetta
serves: 2 as a snack or 4 as an appetizer
prep time: 5 minutes
active time: 10 minutes
total time: 15 minutes
ingredients: 5 black figs, cut into eighths. 1 small shallot, thinly sliced. .25 cup arugula, roughly chopped. 1 garlic clove, minced. 1 tbs olive oil. juice of 1 lemon. 1 tsp kosher salt. 12 .5 inch thick cut baguette slices. 1 tsp balsamic glaze.
start by preheating your oven to 375 degrees f. if you are using a toaster oven instead, just set it to lightly toast.
combine the juice of the lemon, the shallots and half the salt in a small bowl.
in a medium bowl, combine the figs, remaining salt, garlic and the arugula and set aside.
then, toast your bread in the oven for 5-7 minutes till lightly toasted.
after your bread has toasted, add the shallots and any remaining lemon juice to the fig mixture.
add in the olive oil and lightly toss.
top each piece of bread with a healthy scoop of fig mixture.
place the bruschetta on a serving platter and drizzle with balsamic glaze.
serve and enjoy.
xo, a
fig + arugula bruschetta
serves: 2 as a snack or 4 as an appetizer
prep time: 5 minutes
active time: 10 minutes
total time: 15 minutes
ingredients: 5 black figs, cut into eighths. 1 small shallot, thinly sliced. .25 cup arugula, roughly chopped. 1 garlic clove, minced. 1 tbs olive oil. juice of 1 lemon. 1 tsp kosher salt. 12 .5 inch thick cut baguette slices. 1 tsp balsamic glaze.
start by preheating your oven to 375 degrees f. if you are using a toaster oven instead, just set it to lightly toast. combine the juice of the lemon, the shallots and half the salt in a small bowl. in a medium bowl, combine the figs, remaining salt, garlic and the arugula and set aside. then, toast your bread in the oven for 5-7 minutes till lightly toasted. after your bread has toasted, add the shallots and any remaining lemon juice to the fig mixture. add in the olive oil and lightly toss. top each piece of bread with a healthy scoop of fig mixture. place the bruschetta on a serving platter and drizzle with balsamic glaze. serve and enjoy.
