Prosciutto Fig Toast

by Rebekahcooked up on August 19, 2014

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.

Fig & Prosciutto Toast | PDXfoodlove

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.

Fig & Prosciutto Toast | PDXfoodlove

Something with such intense flavor doesn’t feel like it took 5 minutes to make in the toaster oven.

Fig & Prosciutto Toast | PDXfoodlove

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
shredded mozzarella
freshly grated black pepper
Coarse salt (recommended: Jacobsen Sea Salt)

Fig & Prosciutto Toast | PDXfoodlove

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.

3 Comments

  1. Where did you get the figs? My wife and I were talking about figs recently so it’s funny you did this recipe.

    Comment by Chris — August 31, 2014 at 2:05 pm

  2. I have seen them at both the Portland Farmers Market and at New Seasons!

    Comment by bekky — September 4, 2014 at 4:31 pm

  3. […] — Prosciutto Fig Toast via PDX Food Love […]

    Pingback by A Well Crafted Party » Blog Archive Easy Antipasto Recipes — July 30, 2015 at 6:00 am

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