Fig and Prosciutto on Pumpernickel

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Serves 12 (1 slice each).

All you need:

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 slices prosciutto, cut in half
12 fresh figs*, quartered
Balsamic vinegar glaze, for drizzling

All you do:

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.

Nutrition information per serving:
Calories: 120
Carbohydrate: 20g
Cholesterol: 10mg
Dietary Fiber: 2g
Fat: 3g
Protein: 6g
Saturated Fat: 1.5g
Sodium: 330mg
Sugars: 9g
Trans fats: 0g

Daily nutritional values:
4% vitamin A
2% vitamin C
4% calcium
4% iron