Marcapone Fig Bruschetta Recipe
Fresh Ciabatta Bread, Mascarpone Cheese, Fig Jam and Prosciutto.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bread
Spread
Topping
Garnish (optional)
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C) to prepare for toasting the bread.
- 2
Slice the Ciabatta
Cut the ciabatta bread into 1-inch thick slices, making about 8-10 slices depending on the size of the loaf.
Toasting the Bread
- 3
Toast the Bread
Place the sliced ciabatta on a baking sheet and toast in the preheated oven for about 8-10 minutes or until golden brown and crispy.
Assembly
- 4
Spread the Mascarpone
Once the bread is toasted, remove it from the oven and allow it to cool slightly. Spread about 2 tablespoons of mascarpone cheese on each slice.
- 5
Add Fig Jam
Top the mascarpone with a generous spoonful of fig jam, spreading it evenly over the cheese.
- 6
Add Prosciutto
Place a slice of prosciutto on top of the fig jam for each bruschetta.
- 7
Garnish (optional)
If desired, add a fresh basil leaf on top of each bruschetta for added flavor and presentation.
Serving
- 8
Serve Immediately
Arrange the bruschetta on a serving platter and serve immediately while the bread is still warm.