Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Ricotta, Fig & Prosciutto Bruschetta

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Ricotta, Fig & Prosciutto Bruschetta Empty Ricotta, Fig & Prosciutto Bruschetta

    Post by Lobo Wed 27 Jan 2016, 9:37 pm

    Ricotta, Fig & Prosciutto Bruschetta Img40l
    Ricotta, Fig & Prosciutto Bruschetta
    Ricotta, Fig & Prosciutto Bruschetta Translucent
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    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Servings: 24
    Some types of fig preserves or jam use whole figs, making it too chunky to spread. To solve this problem, place in a food processor and pulse once or twice until the figs are broken down and the jam is spreadable.






    • 865

    Ingredients:


    • 24 French or sourdough baguette slices, each about 1/2 inch thick
    • 2 Tbs. olive oil
    • 1 cup fig jam or preserves
    • 1 1/4 cups whole-milk ricotta cheese
    • 6 thin slices prosciutto, each cut into 4 pieces
    • Freshly ground pepper, to taste

    Ricotta, Fig & Prosciutto Bruschetta Wine-pairing-icon-white

    Wine Pairing

    This pairs well with medium-bodied sparkling wines like the Champagne Doyard Cuvée Vendemiaire 1er Cru from our Wine Club.

    Directions:

    Toast the bread
    Preheat an oven to 350°F.

    Arrange the baguette slices on a baking sheet and brush lightly with the olive oil. Bake until golden, 10 to 15 minutes. Transfer to a platter.

    Assemble the bruschetta
    Spread each toasted baguette slice with a generous teaspoon of the fig jam. Top with a dollop of the ricotta and a piece of prosciutto. Season with pepper and serve immediately. Makes 24 bruschetta.

    Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).

      Current date/time is Thu 23 May 2024, 3:16 am