Fig, Goat Cheese and Prosciutto Bruschetta

• Meat

  • 6 slices Prosciutto

• Produce

  • 6 Figs, dried

• Baking & Spices

  • 1 Pepper, fresh ground

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 4 slices Bread, good crusty

• Dairy

  • 2 oz Goat cheese, soft

Found on foxandbriar.com

Description

Ingredients

• 4 slices of good crusty bread, sliced ½ inch thick
• 2-3 ounces soft goat cheese (chevre)
• 6-8 dried figs, sliced
• 6 slices prosciutto
• fresh ground pepper
• 1 Tablespoon olive oil
• 1 clove garlic, sliced in half.

Directions

• Brush the bread slices with the olive oil and place under the broiler in the oven until they start to get golden, a few minutes. Watch carefully that they dont burn.
• Remove from oven. Use the flat side of the garlic to rub on to the toasted side of the bread, which will give it a garlic flavor. Discard the garlic when done.
• Allow the bread to cool slightly, then spread goat cheese evenly on each slice of bread.
• Cover the goat cheese with slices of dried fig.
• Lay 1-2 pieces of prosciutto on top of the figs (I cut some in half so that each bruschetta had an even layer).
• Sprinkle a pinch of fresh ground pepper on top.
• Slice into thirds if desired, then serve right away.