Bruschette with Goat Cheese, Prosciutto, and Figs

12 baguette slices cut about 3/8 inch thick
Olive oil
4 oz creamy goat cheese at room temperature
Balsamic vinegar
3 thin slices (about 2 oz) of prosciutto cut into pieces to fit the tops of the bread slices
6 fresh figs such as Black Mission, stems discarded and figs cut lengthwise into 4 thin slices.
Honey for drizzling
1/4 cup thinly julienned mint

1.Arrange a rack at center position and preheat the oven to 350 degrees F.

2.For the bruschette, arrange the bread slices on a baking sheet, and brush on both sides with olive oil. Bake until slices are crisp and golden, 4 to 5 minutes per side. Remove and if not using immediately, leave at room temperature uncovered for up to 1 hour.

3.To assemble, spread each toasted baguette slice generously with goat cheese. (You may have some left over; save extra for another use.) Then drizzle with a drop or two of balsamic vinegar. Top with a piece of prosciutto and ruffle it slightly. Then top with 2 fig slices. Drizzle with a drop or two of honey and again with a few drops of balsamic vinegar. Sprinkle with julienned mint. Repeat with remaining slices.

4.To serve arrange on a serving plate or tray and offer with cocktail napkins.

Copyright Betty Rosbottom 2024

Makes 12 bruschette