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.
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
- 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.