Appetizer: Italy – Bruschette con prosciutto, fichi e caprino (Grilled or toasted rustic bread topped with prosciutto, figs and goat cheese)

Serving Size: 6

Approximate Time

Prep 12 min

Cook 4 min

Total 16 min

Ingredients

- 1 ciabatta loaf, sliced into approx. 12 slices, approx. 16 oz (450 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 6 oz (170 g) caprino (fresh goat cheese)
- 1/3 cup (80 ml) fig jam
- 12 slices thinly sliced prosciutto, approx. 0.5 oz (14 g) each, total approx. 6 oz (170 g)
- 2 cups (60 g) fresh arugula
- 2 tbsp (30 ml) balsamic glaze or reduced balsamic
- Freshly ground black pepper to taste

Instructions

1. Heat a grill pan or broiler; brush ciabatta slices with 3 tbsp (45 ml) olive oil and grill or broil until charred and crisp, about 1–2 minutes per side; rub hot slices lightly with a halved garlic clove if desired. Mix 6 oz (170 g) caprino to a spreadable texture and warm 1/3 cup (80 ml) fig jam slightly.
2. Spread caprino on each slice, add a small spoonful of fig jam, top with folded prosciutto (12 slices total, approx. 6 oz/170 g), a small handful of 2 cups (60 g) arugula, drizzle 2 tbsp (30 ml) balsamic glaze, and finish with a crack of black pepper; serve immediately.