Fig and Prosciutto on Pumpernickel

Recipe

Appetizer
Fig and Prosciutto on Pumpernickel

Primary Media

Pumpernickel bread topped with sliced prosciutto fig wedges and drizzled with balsamic glaze

User Rating

3.5 out of 5 stars
Rate it:
2 ratings

Recipe Data

12
Servings
15min
Prep
25min
Total

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    Description

    So simple yet just different enough—we love everything about this sweet, tangy, savory combination.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    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
    12fresh figs*, quartered
    Balsamic vinegar glaze, for drizzling

    Directions

    1. 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.
    2. Spread goat cheese on each toasted bread. Top each with prosciutto half-slice and 4 fig quarters. Drizzle with balsamic vinegar glaze.
    3. *If fresh figs aren't in season, simply soak dried figs in very hot water for 30 minutes; drain.

    Nutrition facts

    Servings

    120 Calories per serving

    Amounts Per Serving

    • Total Fat: 3g
    • Cholesterol: 10mg
    • Sodium: 330mg
    • Total Carbohydrates: 20g
    • Protein: 6g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 2%
    0%
    Iron 4%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Holiday 2013.