Prosciutto Fig Bruschetta


I truly believe that the combination of figs and prosciutto is a perfect blend of sweet and salty. I make a delicious Grilled Fig Prosciutto Pasta, a Grilled Fig Prosciutto Wrapped appetizer, and now I’m sharing with you another one of my easy favorites, Prosciutto Fig Bruschetta. When fresh figs are in season, I often serve this for our wine tasting with farmhouse guests. I use small, round crusty baguettes, and it is simply a perfect bite of flavor. To bring out the full flavor of the fig, I slice them, brush them with chestnut honey (any good honey would work) and place them under the broiler to caramelize and warm them. I also vary this bruschetta by using some goat cheese under the prosciutto and am including this variation as well although my husband prefers the bruschetta in it’s simpler form. As with almost every great Italian dish, the results depend on the quality of your ingredients, not fancy preparation. Choose a good textured crusty Italian bread, Either Prosciutto di Parma or San Daniele Prosciutto, and fresh, ripe figs that are firm enough to retain their shape when sliced.

Buon Appetito!
Deborah Mele 2011

Prosciutto Fig Bruschetta

Figs and prosciutto are a great combination as a bruschetta topping.

Ingredients:

  • 1 Crusty Baguette Bread
  • 1/4 Cup Extra Virgin Olive Oil
  • 16 Thinly Sliced Quality Prosciutto (See Above)
  • 5 to 6 Large, Ripe, Fresh Figs
  • 1/4 Cup Chestnut Honey (Or Other Full Bodied Honey)
  • Cracked Black Pepper

Variation:

  • 1 (3 Ounce) Log Goat Cheese, Softened

Directions:

  1. Preheat the broiler.
  2. Slice the baguette crosswise into 16 (1/2 inch) slices.
  3. Lay the slices on a baking sheet and lightly brown each side under the broiler.
  4. Remove from the oven and brush one side of each bread slice with a little olive oil.
  5. Remove the bread slices to a platter and cover the baking sheet with aluminum foil.
  6. Slice the figs lengthwise into 3 to 4 slices.
  7. Lay the figs on aluminum covered baking sheet cut side down.
  8. Brush the top of the figs with some of the chestnut honey and return the baking sheet to under the broiler until the top of the fig is just beginning to brown and is beginning to bubble.
  9. Lay a slice of the prosciutto onto each of the prepared bread slices, folding it to fit, and cutting off any excess as needed.
  10. Use a spatula and place a slice of fig onto each slice of prosciutto topped bread.
  11. Sprinkle the top with a little cracked black pepper and serve immediately.
  12. Variation: If desired, once the bread has been brushed with olive oil, spread on a little of the goat cheese over each bruschetta before placing the prosciutto on top.