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Ricotta, Fig & Prosciutto Bruschetta

Ricotta, Fig & Prosciutto Bruschetta
Some types of fig preserves or jam use whole figs, making it too chunky to spread. To solve this problem, place in a food processor and pulse once or twice until the figs are broken down and the jam is spreadable.

Ingredients:

  • 24 French or sourdough baguette slices, each about 1/2 inch thick
  • 2 Tbs. olive oil
  • 1 cup fig jam or preserves
  • 1 1/4 cups whole-milk ricotta cheese
  • 6 thin slices prosciutto, each cut into 4 pieces
  • Freshly ground pepper, to taste

Directions:

Toast the bread
Preheat an oven to 350°F.

Arrange the baguette slices on a baking sheet and brush lightly with the olive oil. Bake until golden, 10 to 15 minutes. Transfer to a platter.

Assemble the bruschetta
Spread each toasted baguette slice with a generous teaspoon of the fig jam. Top with a dollop of the ricotta and a piece of prosciutto. Season with pepper and serve immediately. Makes 24 bruschetta.

Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).