Fig, Prosciutto and Goat Cheese Tartine

An abundance of figs leaves me reeling. The table is laden with ripe Brown Turkeys spitting at their seams. It is a daily game I play with the squirrel to see who gets the ripe fig. I believe I am the early bird in most cases. This year my trees have been overly bountiful with dozens of fruit, so I regrettably share this bounty with squirrels and starlings.

The tartine accompanies the soup. Grilled sourdough is smeared with softened goat cheese. Quartered figs nestle on the cheese. Thinly sliced prosciutto is randomly scattered over the figs. Season with sea salt and black pepper. And onto the plate they go.


FIG, PROSCIUTTO AND GOAT CHEESE TARTINE
Serves 1 

1 large slice of Sourdough Bread
Goat Cheese at room temperature
4-5 Figs
1 Prosciutto slice
Sea Salt
Ground Black Pepper


Toast the sourdough slice. 

Slice the toast into fingers.

Smear the fingers with goat cheese.

Cut figs into halves or quarters.

Arrange figs on cheese.

Slice prosciutto thinly and scatter over the figs. 

Season with salt and pepper. 

Take small bites of big flavor!

How many ways can you savor figs? Only time will tell.

Pin It