Fig and Prosciutto Brushetta
Scott
ingredients
- 1 baguette
- pesto
- olive oil
- apricot or fig preserves
- fontina cheese, thinly sliced
- 3 ounces (about 5 slices) prosciutto, thinly sliced
- Maldon sea salt
directions
- 1
Preheat the oven to 350 degrees.
- 2
Slice the bread, each about 1/2-inch thick. Brush the bread slices with the olive oil and arrange on a baking sheet. Bake for 10 to 15 minutes until crisp and golden. Cool to room temperature.
- 3
Spread each slice of the toasted bread with the preserves then place a slice of the cheese on top. On top of cheese place one drop of pesto then layer on top crumpled prosciutto. Sprinkle with Maldon sea salt and serve.
Source: Scott
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