My daughter makes us a delicious fig jam and prosciutto sandwich. Which in turn inspires me to make these bite size mini versions. This open face finger food is a multi-layered stack of the same sandwich flavors.
I bake thin slices of French bread till crisp. Last year's bountiful fig jam is spooned onto the bread. Shreds of fresh mozzarella top the jam. Mounded prosciutto goes on next. Garnish with arugula leaves. The recipe has no exact measurements. Get a measure of the bite and make as many as you want to savor!
PROSCIUTTO MOZZARELLA FIG JAM CROSTINI
French Bread, thinly sliced
Fig Jam or Preserves
Fresh Mozzarella slices
Prosciutto
Arugula
Heat oven to 375F/190C.
Place bread slices on a baking sheet.
Spray lightly with olive oil.
Bake for 8-10 minutes till a little brown.
Remove from oven and cool.
Assemble crostini by spooning a little fig jam on bread.
Top jam with some mozzarella shreds.
Mound some prosciutto on cheese.
Garnish with arugula leaves and serve.
These can be made up to half hour before serving.
They taste best the day you make them.
