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Bruschetta met vijgen

One of the many options for an Italian crostino. Perfect as a starter, appetiser or snack. Mozzarella and figs make a delicious combination, not only in terms of taste but also in terms of texture. Make sure you use good quality mozzarella, which is nice and soft.

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  • 1 baguette
  • 4 tbsp olive oil
  • 75 g pine nuts
  • 4 balls of buffalo mozzarella
  • Figs Product photo
    4 figs
  • 100 g rocket
  • 50 ml balsamic glaze
  • Salt and pepper

Preparation method

  1. Preheat the oven to 200°C.
  2. Slice the baguette into approx. 24 slices. Place the bread on a baking tray and drizzle with the olive oil. Toast the bread in the oven for around 8 minutes until golden brown.
  3. Heat a frying pan and toast the pine nuts over medium heat for about 3 minutes until golden brown. Cool them on a plate.
  4. Cut each ball of mozzarella into 6 slices and each fig into 6 wedges. Put some rocket, a slice of mozzarella and a fig slice on each slice of bread. Zigzag some balsamic glaze on top and sprinkle with the pine nuts. Season to taste with salt and pepper.


Nutrition value per person/bite

140 kcal
5 g
9 g
4 g
9 g
3 g
1 g

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