Prep 10 mins
Cook 15 mins
An adopted recipe! Two of my favorite foods - figs and prosciutto. Note by the original chef "I just love this bountiful sandwich it is equally good cold--just eliminate the baking. Recipe adapted from: The Silver Palate Good Times Cookbook"
- 1 baguette, cut lengthwise in half
- 1⁄2 cup best-quality olive oil
- 1⁄2 cup coarsely chopped fresh basil leaf
- 4 ounces thinly sliced prosciutto
- 8 ounces sweet gorgonzola or 8 ounces saga blue cheese, room temperature
- 3 fresh figs, cut lengthwise into slices (mission or green,ripe)
- 2 tablespoons fresh lemon juice
- fresh ground black pepper, to taste
- Preheat oven to 350°F
- Scoop out a bit of bread from the centre of the bread halves.
- Mix the oil and basil in a small bowl and drizzle evenly over both bread halves.
- Arrange the prosciutto evenly over the bottom half of the bread.
- Gently spread the cheese over the prosciutto and top the cheese with sliced figs. Sprinkle with the lemon juice and black pepper.
- Cover with the top half of the bread and wrap in aluminum foil, leaving the seam on top open slightly.
- Bake until the cheese is melted and the sandwich is heated through, about 15 minutes. Cut into 8 equal pieces and serve immediately.
This was delicious! I used basil from my own garden and figs purchased at the Farmer's Market. I did half the baguette with Gorgonzola and half with goat cheese. Both were fantastic. Yummy light summer supper when paired with a salad. Thanks for giving me something new to try with my fresh figs.