The Cocktail Diaries: Champagne Limoncello Sorbet Cocktail with Sorbabes
Heat wave, schmeat wave. I've got you covered.
One of the my very favorite things about cooking seasonally is when you walk into the farmers market, and you know right that second what you’re going to make when you get home. Last weekend I couldn’t help but notice the figs. I knew I needed some in my life. And tomatoes. And some gin-roasted hot sauce. But those are for another blog post.
I pretty much knew right away that I wanted to use these pretty purple figs with a little prosciutto.
The combination of sweet and salty when you combine them both with a little cheese is what really makes these toasts shine. These could be made smaller for an appetizer, or you could eat a few large ones and make a meal of it. That’s what we did – this, some kombucha, and some peanut butter oatmeal chocolate chip cookies for dessert.
Something with such intense flavor doesn’t feel like it took 5 minutes to make in the toaster oven.
But it totally did.
Here’s what you need for four pieces of smallish toast:
4 slices of bread (we used homemade so it is not standard size)
4-6 pieces of prosciutto
4 figs, quartered
freshly grated black pepper
Coarse salt (recommended: Jacobsen Sea Salt)
Build the toast: start with a heavy sprinkle of mozzarella. Add prosciutto, then figs, then more mozzarella.
Toast in a toaster oven or a regular oven until the cheese has browned a little. Salt and pepper liberally before serving.