Fig and Prosciutto on Pumpernickel
So simple yet just different enough—we love everything about this sweet, tangy, savory combination.
Servings and Ingredients
|1||(8 oz) loaf Baking Stone pumpernickel bread, sliced diagonally to 1/2-inch-thick slices|
|Hy-Vee Select olive oil|
|4 oz.||goat cheese, at room temperature|
|6 slice(s)||prosciutto, cut in half|
|12||fresh figs*, quartered|
|Balsamic vinegar glaze, for drizzling|
- Brush bread slices with olive oil. Cook on a preheated ridged pan on the stove top until toasted or in the oven at 350 degrees on a sheet pan for 5 to 10 minutes, until crisp.
- Spread goat cheese on each toasted bread. Top each with prosciutto half-slice and 4 fig quarters. Drizzle with balsamic vinegar glaze.
- *If fresh figs aren't in season, simply soak dried figs in very hot water for 30 minutes; drain.
120 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 10mg
- Sodium: 330mg
- Total Carbohydrates: 20g
- Protein: 6g
Vitamin A 4%
Vitamin C 2%
Hy-Vee Seasons Holiday 2013.