When planning the perfect appetizer for your next dinner party, let us interest you in our fig and prosciutto bruschetta recipe. Classic bruschetta consists of grilled bread topped with tomatoes, basil, a drizzle of olive oil and a sprinkling of salt — it’s so easy and so, so delicious. And in the First For Women test kitchen, we decided to give it a tasty upgrade by topping the bread with balsamic-dressed figs, crumbly blue cheese, thinly shaved prosciutto and buttery walnuts. Talk about the perfect bite! This starter is sure to disappear fast and keep your guests happy until the main course. If you’ve given it a try, comment below to let us know!
If you’re about to whip up our bruschetta and notice your bread is going stale, not to fret! A quick tip to bringing your bread back to life so that it’s toasty and fresh upon serving is running the whole loaf under water for about 10 seconds, then placing it directly into a 350°F oven for 10 minutes. From there, simply remove it from the oven, slice it and continue with the recipe as directed!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 3 x 1/2 in thick slices ciabatta bread
- plus extra to brush on bread
- 2 tsp. balsamic vinegar
- 1 c. rocket leaves
- cut into wedges
- 4 slices of prosciutto
- crumbled
- 1/4 c. walnut halves
- 2 tbsp. honey
Instructions
PrintPreheat a barbecue or chargrill pan on medium. Brush both sides of bread with olive oil. Grill bread 1-2 minutes each side until grill marks appear.
In a small bowl, combine olive oil and vinegar. In another bowl, combine rocket and fig wedges. Toss with half balsamic mixture.
Arrange equal amounts of salad and prosciutto onto bread bases. Top with cheese and walnuts. Drizzle with remaining balsamic mixture and honey to serve.
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