No matter how I slice it, this bruschetta will bacon me crazy. With each goat cheesey bite, it melts my heart.
6 slices sourdough bread (rosemary sourdough is awesome, or whichever type of bread you fancy)
1 to 2 cloves garlic, peeled
extra virgin olive oil
16 ounces prosciutto, sliced
1 pound fresh figs (if fresh figs are not available, can use peaches), trimmed and quartered
8 ounces goat cheese
chopped rosemary or parsley to garnish (optional)
Balsamic reduction to garnish (optional)
Preheat your oven to 375
Slice the bread to 1/3 to 1/4 inch-thick and pop in the oven to toast. Remove, and rub a garlic clove across the top, just two or three times. (Bring the bread to your nose – see why you did that? Yum!)
Drizzle each toast ever so lightly with the olive oil and add a slice or two of prosciutto on top (we like to tear the prosciutto into smaller pieces). Plop the fig quarters on top of the prosciutto. Dot lovingly with goat cheese.
Switch the oven to broil, and put the toasts on to a baking sheet. Broil for a minute or two melt and brown the cheese.
Put on a plate, sprinkle with chopped rosemary, drizzle with a little more olive oil – a light touch! The balsamic reduction also looks and tastes great.
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Our Gift Certificates never expire & if your Piglet is well, shall we say, challenged in the kitchen, then Hipcooks is a super-fun way to ham it up, inspire & engage. Hipcooks students love to practice on their Best Beloveds, so it’s a win-win for you, Pork-u-pine.