Ricotta, Fig, and Prosciutto Bruschetta

Krista and I spent a wonderful day cooking our Farm Fresh Autumn Dinner! It was great to be in the kitchen together, sharing the tasks of making some great recipes, drinking a little wine, and all in all having a fantastic time doing something we both really enjoy!

This was one of the appetizers in our menu. We searched high and low for fig preserves, but they were nowhere to be found. However, I am kind of happy we couldn't find it, because instead we used some caramelized onion jam that Krista had in her pantry and it was delicious!

Assembly is a snap for these little guys, and the flavors all stand out - salty prosciutto, creamy ricotta, sweet jam, and crunchy bread. Enjoy!

Ricotta, Fig, and Prosciutto Bruschetta
from Williams-Sonoma

Makes 24 pieces

24 French or sourdough baguette slices, each about 1/2 inch thick
2 tablespoons 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

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.