Showed up in my email Honey-Roasted Fig and Prosciutto Bruschetta

[mariadnoca]

looks good…I love figs

Best Honey-Roasted Fig and Prosciutto Bruschetta

177milkstreet.com

At Silene Piccolo Ristorante in the central Italian town of Foligno, we tried a savory-sweet take on bruschetta. Chef Nicoletta Franceschini roasts plump green figs with local honey, fragrant herbs and garlic, then spoons the fruit and its juices over prosciutto-topped toasts. As for the bread, Franceschini fries slices of country-style boule in garlic-enriched olive oil. To simplify and streamline, we toast our bread all at once under the broiler, then repurpose the baking sheet for the figs. We also rub the warm toasts with a garlic clove to recreate the allium notes of Franceschini’s seasoned oil. If you can’t find fresh figs, a ripe but firm Bosc pear, unpeeled and sliced lengthwise about ¼ inch thick, will work well in their place. The final touch is a few leaves of peppery, lemon-dressed arugula, which brings bright freshness and a pop of color.
Servings: 4-6
Ingredients

• • TIP
  • Don’t scatter the figs across the surface of the baking sheet. Gather them with the cut sides facing up in the center to minimize the spread of juices, which will easily scorch under the broiler.
  • 4 1-INCH-THICK BREAD SLICES FROM A COUNTRY-STYLE BOULE
  • 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, PLUS MORE FOR BRUSHING
  • 1 MEDIUM GARLIC CLOVE, SMASHED AND PEELED
  • 2 TABLESPOONS HONEY
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 4 OUNCES FRESH FIGS, STEMMED AND QUARTERED, OR 1 RIPE BUT FIRM BOSC PEAR, UNPEELED, HALVED, CORED AND SLICED LENGTHWISE ABOUT ¼ INCH THICK
  • 1 ROSEMARY SPRIG
  • 2 CUPS LIGHTLY PACKED BABY ARUGULA
  • 1 TEASPOON GRATED LEMON ZEST, PLUS 1 TEASPOON LEMON JUICE
  • 4 OUNCES THINLY SLICED PROSCIUTTO, EACH SLICE TORN INTO 3 OR 4 PIECES
  • FLAKY SEA SALT (OPTIONAL)

Steps

1. • Heat the broiler with a rack positioned about 6 inches from the element. Generously brush both sides of each bread slice with oil and place in a single layer on a broiler-safe rimmed baking sheet. Broil until golden brown on both sides, 2 to 3 minutes, flipping the slices about halfway through and rotating the baking sheet as needed for even toasting. Remove from the oven and lightly rub the garlic clove all over one side of each toast. Cut each toast in half crosswise and transfer to a platter; set aside. Reserve the baking sheet for the figs.
   • In a medium bowl, whisk together the honey, oil and ½ teaspoon each salt and pepper. Add the figs and rosemary, then gently toss until evenly coated. Place the figs cut sides up on the reserved baking sheet, gathering them in the center (if using a pear, there’s no need to position the slices in a certain way, but do gather them in the center). Tuck the rosemary into the figs, then drizzle with the honey mixture remaining in the bowl. Wipe out and reserve the bowl. Broil until softened and lightly caramelized, 3 to 5 minutes. Meanwhile, in the reserved bowl, combine the arugula and lemon juice; toss and set aside.
   • Drape a few pieces of prosciutto over each toast, dividing them evenly. Place the figs on top of the prosciutto, dividing them evenly; discard the rosemary. Drizzle each bruschetta with any juices on the baking sheet. Top with the arugula and sprinkle with the lemon zest and flaky sea salt (if using).
   • THE BRUSCHETTA OF MY DREAMS

 

[Marg CDN]

I am groaning here. I thank you for posting this. The black figs from Calif are about $3 each and although I adore them, I want to use the ones that are green and free on local trees. What a combination of all the things I love to eat.

Come on fig trees. Get moving.