Fig Prosciutto Boursin Sandwich

This has been the summer of a thousand figs. Warm temperatures, little rain and few squirrels give me a bumper crop. I have eaten plump ones to my heart's content. Allowed family to fill as many containers as they want. Made several jars of jam. Given boxes to the neighbors. Let the starlings eat as many figs as they can peck. Ruefully I say that not much of a dent has been made. They still keep coming!

Today is a fig-centric sandwich experiment. I caramelize figs in olive oil. Bread is slathered with truffle flavored Boursin cheese. Topped with prosciutto and two types of basil, these sandwiches are a gooey, but irresistible. I could've trimmed the crusts, but the sandwich looks so enticing I take a huge bite as soon as I assemble them. Warm, melty, salty and fresh, I'll be making these beauties again very soon!

FIG PROSCIUTTO BOURSIN SANDWICH

Serves 2

12-15 Figs

1 teaspoon Olive Oil

8 slices of Sandwich Bread (white or brown)

Butter

Truffle Flavored Boursin Cheese

Prosciutto Slices

Fresh ground Black Pepper

Thai Basil

Italian Basil

Heat olive oil in a nonstick pan. 

Halve figs and place them cut side down in oil. 

Cook over medium heat for 5-8 minutes till the edges have caramelized.

Butter bread slices.

Slather one bread slice with a generous layer of Boursin. Use as much as or as little as you like!

Cover the boursin with prosciutto slices.

Arrange figs over prosciutto. 

Scatter Thai basil and Italian basil over figs. 

Season with freshly ground black pepper.

Cover with the other slice. 

Press down slightly. 

Cut into triangles with sharp knife and enjoy!

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