Prosciutto, Fig & Mascarpone Recipe

Prepare and toast bread

Preheat oven to 200°C (400°F) or heat a grill pan over medium-high. Arrange 12 slices of baguette on a baking sheet. Brush the top side of each slice lightly with 2 tbs extra-virgin olive oil. Toast in the oven 6–8 minutes, turning once, or grill 1–2 minutes per side, until edges are golden and crisp but still slightly tender inside.

When slices are warm, immediately rub the toasted face of each slice with the cut side of 1 garlic clove to impart a subtle garlic aroma. Set toasted slices on a rack or plate to cool slightly while you make the spread and topping.

Make lemon-mascarpone

In a small bowl, stir together 1/2 cup mascarpone and 1 tsp lemon zest until smooth and glossy. Season lightly with salt and freshly ground black pepper to taste. Taste and adjust: the mascarpone should be bright from the lemon and seasoned but not salty. Keep at room temperature so it spreads easily.

Prepare figs

Trim the stem ends from 8 fresh figs and cut each fig in half lengthwise (quarter if very large). Place the cut figs in a bowl and gently toss with 2 tbs honey so they glaze; let sit 3–5 minutes to macerate and release a bit of syrup. This softens them and concentrates sweetness.

Prepare prosciutto and basil

Tear 8 slices of prosciutto into pieces roughly the size of the bread slices (so each bruschetta gets a good piece). Stack and tear or chiffonade 12 basil leaves so they’re ready to place on top of the figs. This keeps fresh basil from wilting under heat.

Assemble bruschetta

Spread about 1 tablespoon of the lemon-mascarpone onto each toasted, garlic-rubbed slice (use more or less to preference). Place 1–2 glazed fig halves on top of the mascarpone. Fold or drape a torn piece of prosciutto over each stack so it nestles around the fig.

Top each bruschetta with a torn basil leaf or two. Drizzle each piece lightly with balsamic glaze (about 2 tbs divided across all servings) and finish with a small drizzle (about 1 tsp total across all pieces) of extra-virgin olive oil. Sprinkle with flaky sea salt and a crack of black pepper to taste.

Serve immediately at room temperature so the mascarpone is soft and the prosciutto remains tender. These are best eaten the same day they are assembled.