Prosciutto & Fig Bruschetta |
|
 |
Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
|
Waldy Malouf made this as part of Chef on a Shoestring by cbs. A great change to regular bruschetta Ingredients:
6 slices baguette, 1/2-inch thick |
extra virgin olive oil, for brushing |
coarse sea salt or kosher salt & freshly ground black pepper |
3 ounces thinly sliced prosciutto |
1/2 pint fresh fig, cut into 8 small wedges |
coarse sea salt or kosher salt & freshly ground black pepper |
2 tablespoons balsamic vinegar |
extra virgin olive oil, for drizzling |
fresh thyme sprig, for garnish (optional) |
Directions:
1. Preheat the broiler. Brush the bread slices on both sides with olive oil and season them with salt and pepper.
2. 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.
3. 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).
|
|