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Grilled Fig and Prosciutto Bruschetta with Arugula

September 5, 2010

(I apologize for the intermittent posts the last couple of weeks; it’s peak travel season for the L and A family.  Presently, I’m in Paris and having a wonderful time!  Will promptly resume my regular posting schedule when I return but until then…vive la France! 🙂 )

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My husband is not a fan of fresh figs.  I buy pounds of dried figs at a time for him to snack on but the fresh ones?  Rejected.  Crazy, I know.

This is why I haven’t feasted on them as much as I would have liked to this season.  With only two people in the house I try to buy foods that both of us can enjoy or at least in quantities that would avoid waste.  I’ve been guilty of the latter in the past by buying too much food without having a plan to use it all.  There’s been a marked improvement in this department of late, which I credit to better menu planning and maybe even creativity spurred by more time in the kitchen.

A recent get-together gave me the perfect excuse to buy fresh figs and in this case, creativity was not a requirement.  Once again, I looked to my new bruschetta cookbook which I won from Lisa’s (Authentic Suburban Gourmet) recent giveaway.  Grilled figs with prosciutto?  It’s not a new combination–bacon or prosciutto-wrapped figs are an easy, elegant starter to serve for company.  I was drawn to the recipe because it called for grilling the balsamic and olive-oil brushed figs then serving them on top of bruschetta with arugula and shaved Parmigiano-Reggiano.  Stellar combination.

Grilled figs(sweet) and slightly heated proscuitto (to further coax out the saltiness) were sublime with the fresh, peppery arugula and nutty cheese.  Don’t forget the fresh garlic rubbed on the toast.  Before serving these delights I gave them another light brushing of balsamic vinegar and olive oil.  Our friends enjoyed them and I would have been content eating only these for supper.  Oh, the joy of taking one bite after another.

Try these…soon.

Grilled Fig and Proscuitto Bruschetta with Arugula

* Bruschetta, Crostini and Other Italian Snacks by Maxine Clark

  • Thick slices country bread
  • Ripe fresh figs (I used 2 to 3 quarters of one fig for each slice of bread)
  • Prosciutto (1 -2 pieces for each slice of bread)
  • Garlic cloves, halved
  • Olive oil for sprinkling and extra for brushing
  • Balsamic vinegar
  • Arugula
  • Shavings of Parmigiano-Reggiano

I’m not specifying exact quantities of the ingredients because I think this recipe works well to suit everyone’s preference.  I deviated from the book’s prescribed portions so I encourage you to build this bruschetta to your liking.

Stand the figs upright and make two cuts to each one quartering them but not quite cutting all the way through.  This will make it easier to manage them on the grill.  Brush each one with oil and vinegar  and grill for cut side down for 3-4 minutes using either an outdoor or stovetop grill (I found the broiler a good alternative, too).

To prepare the prosciutto, place each slice on the grill briefly, just until they’re a bit crinkly.

To make the bruschetta, grill or toast each slice on both sides until lightly browned.  Rub one side of each toast with the fresh garlic and drizzle with a little olive oil.

To assemble, place one or two slices of prosciutto on each piece of toast, follow with 2-3 fig quarters then top with arugula.  Brush with a little more oil and vinegar and top with cheese shavings.  Enjoy!

20 Comments leave one →
  1. September 5, 2010 2:52 PM

    I am SO happy that you are getting such good use from the cookbook. These look absolutely amazing – yet so simple. Great photos. Enjoy your time in France and have a Croque Monsieur for me. 🙂

  2. September 5, 2010 4:10 PM

    lovely presentation

  3. September 5, 2010 4:15 PM

    Just stumbled onto your blog through someone esle… This sounds like something I would totally make- yum. Nice blog, I love simple delicious food and recipes.
    C’est Si Bon,
    ~Chef Louise

  4. September 5, 2010 6:28 PM

    Yum, yum, yum, yum:) Enjoy yourself and have a few glasses of wonderful French wine for me:)…. and maybe a few slices of cheese with a fresh baked crusty baguette!

  5. September 5, 2010 9:10 PM

    I cannot say that I have ever had a fresh fig in my life. I seriously think I have missed out. That bruschetta looks wonderful. Have a great time in France. I hope you post some of your trip after you return.

  6. September 5, 2010 9:39 PM

    I won a whole shipment of fresh figs…so I’ve been on the hunt for recipes. This is perfect. I’m having a dinner party at the end of the week, and I am looking forward to using this recipe to start the evening off. I hope you have a wonderful Labor Day tomorrow!

  7. September 5, 2010 11:57 PM

    Looks amazing! And fresh.

  8. September 6, 2010 7:27 PM

    I really love the combination of figs and prosciutto… such deep flavors (if the figs are at their best) and beautiful to behold.

  9. September 6, 2010 9:31 PM

    Hope Paris is treating you well. I love fresh figs! I can’t believe your husband loathes them but likes the dried ones anyway. Weird. These look simply delicious. Great appetizer to make for cocktail parties.

  10. September 6, 2010 9:34 PM

    Ohh! No one else in my house likes fresh figs, so I totally understand where you’re coming from. I’ve got a few more, and this might be the ticket to using them up. And beautiful pics!

  11. September 7, 2010 1:45 AM

    Fresh figs appear everywhere in Turkey and we’ve never found anything particularly appetizing to do with them. This might be about to end. Any type of pork is difficult to get hod of here but there’s a fantastic cured beef here that might make a decent substitute.

  12. September 7, 2010 11:48 AM

    My sister kept raving about fresh figs while she was visiting this past weekend, and I was so close to buying some. Now I actually have a great excuse to get and use them, thanks!

  13. September 8, 2010 8:54 AM

    Yay, for figs and prosciutto! Always a winning combination and grilling only enhances it, I’m sure. I could make a meal out of bruschetta and a nice Sauvignon Blanc myself. I’ll be in Paris next month – look forward to your posts on your return 🙂

  14. September 8, 2010 1:19 PM

    All my favorite things…these looks too good. Paired with a glass of wine or two, what more is needed besides good company! 😉

  15. September 9, 2010 6:19 PM

    Your figs look like caramel almost. That’s how they are when I pick them in my Mom’s neighborhood-so good! I’m going to send her this post;-)

  16. September 10, 2010 10:37 PM

    I love figs! My grandparents grew them all the time in South Pasadena and I ate many as a child. Now my parents have a tree and it only just started growing fruit… little baby figs but they are so yummy! Thanks for this awesome bruschetta! Hope you’re having a fabulous time in Paris – oh how I miss Paris! 🙂

  17. September 11, 2010 10:22 AM

    this look absolutely fabulous, one of those simple dishes where the flavors meld so perfectly… and just the perfect thing for fall! 🙂

  18. September 15, 2010 5:53 PM

    grilled figs are a wonderful thing! add prosciutto and figs become magical, what a great bruschetta topping! now we add aged balsamic vinegar and parmigiano reggiano and the perfect combination of flavours just explodes the palate ….sigh

  19. September 25, 2010 5:04 PM

    This looks incredible!

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  1. Fresh Fig Galette « Lemons and Anchovies

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