Fig & Tomato Bruschetta

By: Remy Raccuia

Serves: 12

Prep Time: 10 minutes

Around the holidays and winter season, we all are craving some comfort food! For me, bread is always my go to. I know, many of us struggle with gluten and dairy – I myself even have a dairy intolerance – but the holidays are a time to enjoy and not stress about adhering to an elimination diet. Growing up, my family always had something with figs on the table at our gatherings, so I wanted to make my own appetizer this year including the coveted figs. Figs are amazing for our digestive system due to the fiber contained in them. In fact, those who struggle with IBS and consume figs on a daily basis have experienced reduced symptoms (Shoemaker, 2020). I chose to pair the figs with tomatoes, the traditional ingredient in bruschetta. I love going to the farmers market and finding an assorted variety of cherry tomatoes, as you will see in the recipe photo. Tomatoes are rich in vitamin C which helps promote immunity and creates healthy, glowy skin (Bjarnadottir, 2019). Make sure to take time to enjoy yourself over winter break – I recommend making this bruschetta recipe for a comforting meal! 


  • 1 loaf of good, thick bread
  • 2 packages of burrata
  • Tri-color tomatoes
  • 5-6 figs
  • Olive oil
  • Balsamic Glaze


  1. Start by preheating the oven to 350℉.
  2. Slice the bread, about an inch thick, and lay on a baking sheet. Drizzle each piece with olive oil.
  3. Bake in the oven for 5-10 minutes until golden brown. 
  4. Once out of the oven, start by spreading the burrata across the entire surface. 
  5. Next, add tricolor tomatoes (cut in half) and figs (cut in quarters) across the bread.
  6. Lastly, drizzle each bruschetta with olive oil and balsamic glaze.
  7. Plate and serve! You can cut slices in half for more bite size portions, as well. 

Reference List:

Bjarnadottir, A. (2019). Tomatoes 101: Nutrition Facts and Health Benefits. Healthline. Retrieved from

Shoemaker, S. (2020). All You Need to Know About Figs. Healthline. Retrieved from

Leave a Reply

%d bloggers like this: