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Ricotta, Fig and Prosciutto Bruschetta

Ricotta, Fig and Prosciutto Bruschetta

Ingredients

  • 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

Prep Time:

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Cook Time:

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Serves:

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Bruschetta is a traditional Italian garlic bread that can be served with fig jam and a dollop of ricotta and a piece of prosciutto. This is a delicious appetizer anytime, especially in the fall.

Recipe courtesy of Williams-Sonoma.com

Tips

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.
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Preparation

  1. TOAST THE BREAD: Preheat an oven to 350°F.
  2. 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.
  3. 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.