Fig and Prosciutto Bruschetta
Fresh sliced figs and salty prosciutto drizzled with honey on toasted ciabatta.
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Ingredients
- 1 loaf Ciabatta loaf
- 6 whole Fresh figs
- 4 ounces Prosciutto di Parma
- 1 cup Ricotta cheese
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Honey
- 1 teaspoon Fresh thyme leaves(optional)
- 1 tablespoon Balsamic glaze(optional)
- 1/4 teaspoon Sea salt
- 1/4 teaspoon Black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and slice the ciabatta loaf into 1-inch thick rounds.
- 2
Brush both sides of each bread slice lightly with olive oil and place them on a baking sheet.
- 3
Toast the bread in the oven for about 5-8 minutes until the edges are golden brown and crispy.
- 4
While the bread toasts, wash the fresh figs and slice them into thin vertical wedges.
- 5
Spread a generous tablespoon of ricotta cheese onto each warm slice of toasted ciabatta.
- 6
Layer a small ribbon of prosciutto over the ricotta, followed by 2-3 slices of fresh fig.
- 7
Drizzle the honey and optional balsamic glaze over the assembled bruschetta.
- 8
Finish with a sprinkle of sea salt, cracked pepper, and fresh thyme leaves before serving.
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