A few weeks ago, my husband and I went to happy hour at Mattie’s, a new restaurant in my neighborhood.  One of the appetizers we tried was toasted bread, with creamy goat cheese and figs, topped with prosciutto, honey and arugula with a sprinkle of sea salt.  It was delicious, and certainly something that would be easy to make at home.  So here it is, my recipe for Fig and Goat Cheese Crostini with Prosciutto and Arugula, a sweet and savory appetizer to enjoy with a glass of wine.

 

Ingredients:
4 slices Ciabatta bread
2 oz. goat cheese
1 tbsp. fig preserves
4 slices prosciutto
1 cup baby arugula
1 tsp. honey simple syrup
2 tsp. olive oil
Coarse sea salt

In a small bowl, mix together goat cheese and fig preserves.  Put broiler on LOW and spread an equal amount of the goat cheese mixture on each slice of bread.  Place bread on a cookie sheet and broil until just starting to turn brown, 2-3 minutes.

Toss arugula with honey simple syrup and olive oil.  Top each slice of bread with arugula, prosciutto and sprinkle with coarse sea salt.  Enjoy!

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