Prosciutto, Fig
& Gorgonzola Bruschetta
serves 10 as appetizer
This is about the easiest and tastiest
appetizer I've ever made. It's the contrasts of this
dish – sweetness of the fig jam, the saltiness
of the prosciutto and the spiciness of the gorgonzola
– that make it.
Believe it or not, this is a carry-over from my bachelor
days when I didn't want to cook anything for dinner.
It's so easy to make and takes so little time that
even someone as lazy as myself could be eating in
10 minutes.
Mis en Place:
1/2 pound gorgonzola
picante
, crumbled
1 Cup fig jam or preserves
1/2 pound thinly sliced domestic prosciutto (10+ slices)
1 crusty baguette about 2 feet long
Preheat the oven to 450. If you have a pizza stone, make
sure it is in there (optional).
Thinly slice the baguette on the diagonal to make about
20 pieces, discarding the ends. Tear each piece of prosciutto
into two. Spread each slice with fig jam, add a piece of
the torn prosciutto and top with crumbled gorgonzola, place
of a baking sheet (if not using the pizza stone). Repeat
until finished.
Cook in preheated oven at 450 for approximately 5 minutes,
or until cheese has melted and is beginning to brown. Serve
immediately.
