Give peanut butter and jelly sandwiches a sophisticated twist by swapping in almond butter and fig butter to make bruschetta. The sweet, savory and crunchy flavors together paired with a slice of apple, creamy mascarpone cheese and toasted bread make for a gourmet, but simple appetizer. At my friend Melinda’s birthday party on Saturday I brought the ingredients to make the bruschetta with Revival almond butter. Melinda absolutely loves Revival’s almond butter, so it felt perfect to celebrate her day with this appetizer.
While we were pouring cocktails (Sean made vanilla cranberry mimosas for us!) and chatting, I asked a few friends to help me assemble the bruschetta. We created a little assembly line: after I cut and toasted the bread, Danielle spread the mascarpone, I sliced the apples, Molly spread the almond butter and then we topped with the fig butter. Mascarpone cheese is like an Italian cream cheese with buttery sweet flavor. It’s scrumptious! You could certainly pre-assemble these bruschetta bites before a party, but it was so fun to use a couple extra hands to make the preparation super quick.
In the recipe, I didn’t list specific amounts because it really is more of a simple spread and stack rather than a specific “recipe.” Depending on the size of your baguette, you may end up with larger bruschetta slices and that’s perfectly fine! The loaf I bought ended up being more bite-size so I sliced off the sides of the apples so they perfectly on top of the toast.
The classic Revival almond butter was perfect for this bruschetta. The stone-ground almonds create an amazing texture since the almonds don’t get over-heated or over-processed. The almond butter is free of sugars and preservatives, so the natural sweetness of the apple and the fig butter balance it out really well.
- 1 loaf of French baguette
- Almond butter, Revival Food Co. recommended
- Fig butter
- Mascarpone cheese
- 2 green apples
- 1 lemon
- Prehead oven to 350 degrees.
- Slice baguette into ¼" pieces. Place on a baking sheet and toast for about 5 minutes or until slightly golden brown or crisp.
- Spread mascarpone cheese generously on each slice.
- Cut apple into thin slices, cutting off the ends to fit width of the slice of bread.
- Squeeze a little lemon juice on slices to prevent browning.
- Spread almond butter on each apple slice and top with a teaspoon of fig butter.
- Place apple slice onto mascarpone toast slice.
- Serve and enjoy!
I am beyond excited because you can now shop for Revival almond butter online! The variety pack with four ounce jars of each flavor would make such a great Christmas gift. My personal favorite is the super spread, which I can’t wait to show you a recipe for next month! You hopefully caught my recipes for coco almond butter chili and my almond butter chai balls.
Love food. Love self. Love life.
Gabriela
This post is sponsored by Revival Food Co., but all opinions are my own. Thank you for helping support brands that support Gourmet Gab!
2
[…] me growing up and I have loved them ever since. Green apples are delicious on appetizers, like this almond butter and fig bruschetta, but a little too tart for me in my everyday life. While I don’t discriminate about peanut […]