As I am writing this, it has been exactly one year since I became a citizen of the United States of America! It wasn’t a year any of us expected, and I was probably one of the last people to be sworn in maskless. For that, and many other things I am grateful – after all, I am still here. And all in all, it hasn’t been a bad year for me personally. A crazy one, definitely, but not a bad one.
To go straight to the recipe for Goat Cheese, Prosciutto, and Fig Jam Toast, click here.
I read a lot of books I’ve been meaning to read, the most memorable being Les Miserables. I received amazing gifts that took my cooking to the next level: pasta maker and meat grinder attachments for the KitchenAid stand mixer and a large Dutch oven. Also – this is a big one! – I voted for the very first time! It was a very exciting moment for me. I don’t know if the kind folks at the voting center could tell I was excited, but they gave me TWO stickers!
Notes about the recipe
I “cooked it up” when my husband and I were having a friend of ours over for dinner a few weeks ago. Prosciutto and figs is one of many matches made in Heaven and whichever way you combine them – they work!
Prosciutto is best here when sliced thin and you’ll need 1 piece for 2 toasts.
I am not indicating how much of which ingredient you need because, unless you are making it for 50 people or more, you will end up with leftovers anyways.
Fig jam will keep in the fridge for months and there are many ways to use up leftover goat cheese. I have a recipe for a salad that uses it – Sweet Potato and Goat Cheese Salad.
I love Bonne Maman preserves and jams because they are well priced, taste great, and last a long time. They always have a flavor I need and I reuse the jars for years to come. (You probably know this by now – I do not receive any compensation for my recommendations or endorsements).
If you do need some kind of guidelines, use the following: if you have other appetizers or several courses planned, think 1-2 pieces per person. If this is one of the main events on the menu, think 2-4 per person.
You can add a small amount of fresh thyme on top but be careful – if you add too much it will overpower it. One sprig on the side will do wonders for presentation.
Goat Cheese, Prosciutto, and Fig Jam Toast
- baguette sliced thinly
- salt + freshly ground black pepper
- olive oil
- thinly sliced prosciutto
- fig jam (preserves)
- goat cheese at room temperature
- Drizzle baguette slices lightly with olive oil and sprinkle with salt and pepper.
- Broil on low until crispy.
- Let cool for a few minutes.
- Spread room temperature goat cheese on cooled baguette slices.
- Spread fig preserves on top of goat cheese.
- Cut each prosciutto slice in half and divide between toasts.
- Serve immediately and enjoy!