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.
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3 comments:
These look great! I'm thinking of making them for an upcoming party. What a perfect fall appetizer. I bet the onion jam was delicious. You can find a fig spread at Whole Foods. Its usually over by the cheese dept.
Ok, I really really want one of these right now!
LOVE this idea!!! Do you like figs?? I should TOTALLY send you some of the preserves I just made!! :)
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