Honey-Roasted Fig and Prosciutto Bruschetta

Ingredients

• 1 loaf Country-style boule (sliced into toasts)
• 2 tbsp Extra-virgin olive oil (for brushing bread)
• 2 cloves Garlic (1 halved for rubbing toast, 1 minced for figs)
• 12 Fresh figs (plump green figs, halved; or Bosc pear slices)
• 2 tbsp Honey (local honey preferred)
• Fresh herbs (such as thyme or rosemary, finely chopped)
• 4 oz Prosciutto di Parma (thinly sliced)
• 2 cups Arugula (baby arugula)
• 1 tsp Lemon juice (for dressing arugula)

Steps

1. 1

   Preheat the broiler. Arrange the bread slices on a large baking sheet and brush lightly with olive oil.

2. 2

   Broil the bread until golden brown and toasted, about 1-2 minutes per side. Remove from the oven.

3. 3

   While the toasts are still warm, rub one side of each slice with the cut side of a halved garlic clove to infuse with flavor.

4. 4

   In the center of the same baking sheet, gather the halved figs with their cut sides facing up. Drizzle with honey and sprinkle with minced garlic and chopped herbs.

5. 5

   Broil the figs until they are softened and the honey is bubbling and slightly caramelized, about 5-8 minutes. Watch closely to ensure the juices in the center do not scorch.

6. 6

   Layer a slice of prosciutto over each garlic-rubbed toast.

7. 7

   Spoon the warm roasted figs and their accumulated juices over the prosciutto.

8. 8

   In a small bowl, toss the arugula with a small drizzle of olive oil and the lemon juice. Top each bruschetta with a few leaves of the dressed arugula and serve immediately.

Notes

If fresh figs are unavailable, use a ripe but firm Bosc pear, unpeeled and sliced lengthwise 1/4 inch thick. To prevent scorching, keep the figs clustered in the center of the pan rather than scattered.

Nutrition per serving

• appetizer
• bruschetta
• Italian
• figs
• prosciutto
• summer
• honey-roasted