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

4 out of 5 stars
Rate it:
3 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.

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    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
    12 fresh 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.