Fig, goat cheese & prosciutto bruschetta

I just love a hearty snack that I can make in minutes. Since I don’t want to turn on the oven in the midst of summer, our trusty toaster oven strikes again!

This recipe really does have it all: crunch from the delightfully toasted bread spiced with garlic, sweetness from the fig, saltiness from the prosciutto, lusciousness from the cheese, and sour from the balsamic. A crescendo in the mouth!

If you can’t perfectly ripe figs, don’t cry. This recipe also works with peaches or nectarines, as long as they are at the peak of ripeness. In the winter, you can approximate with roasted pears — we advise to be patient and hold out for summer.

Fig, goat cheese & proscuitto bruschetta

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Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

4 thick slices rustic bread (may we recommend a rosemary sourdough bread for over-the-top deliciousness?)
1 garlic clove
4 slices prosciutto
4-6 beautifully ripe figs, cut into quarters
1 tub mascarpone
1 sprig of rosemary, for garnish (if desired)
4 tablespoons (or so) balsamic reduction

Instructions

Pop the bread in the toaster and toast away. Once its browned, rub a garlic clove over the top, then a swirl of olive oil and a pinch of salt to each piece.

Add the prosciutto to each bread, top with the figs and dot with the cheese. Pop the breads on a tray and under the broiler until the cheese is beginning to melt.

Served sprinkled with chopped rosemary, a light drizzle of olive oil and a swirl of balsamic reduction.  Share with friends or enjoy yourself, over the kitchen sink.