Prosciutto + Fig Bruschetta Recipe
Toast | Fig Mostarda | Ricotta | EVOO Basil | 10-Year Balsamic | Sea Salt
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.
Bruschetta Base
Fig Mostarda
Ricotta Mixture
Assembly & Garnish
Method
Bruschetta Base
- 1
Preheat the oven to 400°F (200°C).
- 2
Arrange the bread slices on a baking sheet and brush both sides lightly with EVOO.
- 3
Toast the bread in the oven for 8–10 minutes, flipping halfway through, until golden brown and crisp. Set aside to cool slightly.
Fig Mostarda
- 4
In a small saucepan, combine chopped dried figs, water, white wine vinegar, sugar, mustard seeds, and salt.
- 5
Bring to a boil over medium heat, then reduce to a simmer and cook for 10–12 minutes, or until figs are soft and the liquid has reduced slightly.
- 6
Stir in Dijon mustard and simmer for another 2 minutes.
- 7
Remove from heat and let cool. Optionally, mash slightly with a fork for a spreadable consistency.
Ricotta Mixture
- 8
In a small bowl, season the ricotta with sea salt and stir until smooth and creamy.
Assembly & Garnish
- 9
Spread a generous layer of seasoned ricotta onto each toasted bread slice.
- 10
Top with about 1 tablespoon of fig mostarda.
- 11
Layer a slice of prosciutto over the fig mostarda.
- 12
Garnish with fresh basil leaves.
- 13
Drizzle with aged balsamic vinegar and a touch of EVOO.
- 14
Finish with a light sprinkle of sea salt to taste. Serve immediately.
