Bruschetta With Goat Cheese, Figs, And Prosciutto
Serves 8 To 10
Ingredients
1 recipe TOASTED BREAD FOR BRUSCHETTA
1⁄4 cup extra-virgin olive oil, plus extra for serving
5 ounces dried Calimyrna or Turkish figs, chopped coarse (about 1 cup)
3⁄4 cup water
1⁄4 cup balsamic vinegar
Salt
8 ounces goat cheese, room temperature
4 ounces thinly sliced prosciutto, torn into bite-size pieces
Instructions
- Brush toasts with 1⁄4 cup oil. Bring figs, water, and vinegar to boil in small saucepan over high heat. Reduce heat to low, cover, and simmer, stirring occasionally, until mixture is almost dry and figs have softened, about 20 minutes (if after 20 minutes mixture is still moist, remove lid and continue to cook until almost dry). Process fig mixture in food processor until uniform paste forms, about 10 seconds, scraping down bowl once during processing.
- Divide goat cheese evenly among toasts and spread to edges. Top with fig mixture and carefully spread over cheese. Top each slice with pieces of prosciutto, drizzle with olive oil to taste, and serve.
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