Prosciutto Fig Bruschetta Recipes

ROASTED FIGS AND PROSCIUTTO

Steps:

• Preheat the oven to 425 degrees F.
• Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
• Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.

BRIE, FIG, AND PROSCIUTTO CROSTINI

Steps:

• Begin by diagonally slicing the baguette. Then, place the slices in a single layer on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper. Place the baking sheet on the top rack of your oven and broil the bread 4-5 minutes until it is golden brown. Set aside to cool.
• In a small bowl, gently toss together the arugula, olive oil, and a little salt and pepper.
• Begin by spreading the toast with fig jam. Top with a slice of brie and prosciutto. Finish it off with a few pieces of arugula.

BRUSCHETTA WITH FIGS, PROSCIUTTO & ARUGULA

Steps:

• For the bruschetta, prepare a medium-hot fire in a charcoal grill or barbecue for direct grilling.
• Arrange the slices in a single layer on the grill rack.
• Once they are golden crispy and a little bit charred around the edges, flip them. (3 - 4 minutes per side.)
• Transfer bread to a platter and immediately rub the garlic halves over one side of the bread and brush lightly with olive oil.
• Build the bruschetta by layering the arugula, prosciutto and figs.
• Drizzle with a bit more olive oil and serve.

PROSCIUTTO & FIG BRUSCHETTA

Steps:

• Preheat the broiler. Brush the bread slices on both sides with olive oil and season them with salt and pepper.
• Lay the bread slices on a baking sheet and place it as close to the heat source as possible. Broil the bread until golden brown on one side, about 1 to 2 minutes. Turn the slices over and broil for another 30 seconds to 1 minute, until browned.
• Lay the prosciutto on the bread slices, cutting it if necessary to fit. Toss the figs with balsamic vinegar and place on top of prosciutto. Drizzle with olive oil, salt, pepper and garnish with thyme if desired and serve at once (so the toast doesn't turn soggy).