Balsamic glazed fig, goats cheese and prosciutto bruschetta
This is one of my favorite combinations of flavors, creamy soft goats cheese with warm tangy glazed balsamic figs, topped off with a generous drizzle of honey.
Yield (serves): 4
Prep time: 5 minutes
Cooking time: 10 minutes
4 slices of ciabatta bread
12 fresh ripe figs
4 slices of French goats cheese or 4 servings (4 oz) soft goats cheese
8 slices of good quality prosciutto
4 tablespoons balsamic vinegar
3 tablespoons honey plus extra for drizzling
3 tablespoons water
Sea salt and freshly ground black pepper
Baby arugula (rocket) or micro greens to garnish
Olive oil for cooking
1. Place a large heavy bottomed frying pan on a medium heat
2. Drizzle the bread slices with olive oil then sprinkle with sea salt and freshly ground black pepper
3. Place into the frying pan and toast for 2 minutes on each side until golden brown, remove from the pan and set to one
4. Wash the figs and cut away the stalk, cut each fig in half and place into the frying pan flesh side down, cook for about a minute and then add the balsamic vinegar, honey and water toss the figs around in the mixture and continue to cook for about three minutes until the liquid had become syrupy.
5. Remove the pan from the heat and set to one side.
6. Place the toasted ciabatta slices onto plates and top each slice with two slices of prosciutto
7. Place the goats cheese slices under a hot grill until golden brown and then place each slice on top of the toasted ciabatta, top each with 6 fig halves and then drizzle generously with honey.
8. Top each bruschetta with micro greens or baby arugula
9. Serve immediately