fig and prosciutto bruschetta

bruschetta prosciutto 9817

This is kinda a cheater recipe, because I’ve told you about it before, and recreated it in flatbread form.  But here is its original form – mascarpone and fig spread on toasted baguette slices, arugula and prosciutto.

bruschetta prosciutto 9821

It’s delicious in all of its forms – you can leave it vegetarian without the prosciutto, or even just the mascarpone and fig.  Or try all three.  So good.

Fig & Prosciutto Bruschetta

Printable Recipe

  • 1 baguette
  • 4 ounces mascarpone cheese, softened to room temperature
  • ½ cup fig jam, I use this kind
  • 2 cups arugula
  • 8 ounces prosciutto


1.  Slice baguette on the bias into ¼ -inch slices and toast under the broiler on both sides.

2.  Spread each toast with mascarpone, then with fig jam.  Top each toast with arugula and then prosciutto.  Putting the prosciutto on top helps to hold the arugula in place, which makes these much easier to handle.


6 thoughts on “fig and prosciutto bruschetta

    • I know, I wish I could shut up about this, but it’s too delicious. I’m prety sure I’m going to turn it into a sandwich for lunch one day.

  1. This has all of my favorite ingredients!!! I’m always looking for a quick and easy yet elegent appetizer for when I have guests over, and this totally fits the bill. Mmmm, proscuitto is so good. Now i’m craving prosciutto and melon…

    • Amy, you would LOVE this. I’ve never had it disappoint, at all of the get-togethers at our house it’s the first thing to go.

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