Sunday, July 15, 2007
Prosciutto, Fig & Mascarpone Bruschetta
I can still remember the day I first had this bruschetta - July 3, 2002. It was my first week on a new job and in celebration of the 4th of July holiday weekend the whole office went to a new (at the time) wine bar and cafe in a great little neighborhood of Phoenix for happy hour. The boss paid, which was even better.
Fast forward a few years and I am no longer at that job, the place is no longer new or just a neighborhood favorite and it's routinely mobbed. The owners have expanded and opened new restaurants, the prices have jumped a few dollars and the parking is absolutely unacceptable, but I still love the bruschetta at Postino Wine Cafe.
A blatant rip-off of one of 10 bruschetta options at Postino, I created this little meal for a lazy Sunday afternoon, sipping some wine and catching up on reading. But let's be honest that the combination of salty prosciutto, sweet figs and creamy cheese is not exactly new...so I don't feel too bad about my copycat.
Make this for your next cocktail/wine party - it's great!
Prosciutto, Fig & Mascarpone Bruschetta*:
Fresh crusty bread
Dried black mission figs, sliced thinly
Extra virgin olive oil
1 clove garlic, peeled and sliced in half
Sea salt and fresh ground black pepper
Slice the bread into 1 inch slices. Rub with garlic clove (just to scent bread). Drizzle with olive oil, salt and pepper and bake at 350 just until warm and slightly crisp. Remove from oven, let cool for a few minutes and then spread with mascarpone. Top with sliced figs, then prosciutto, then another sprinkle of salt and pepper and drizzle of olive oil. Cut into pieces and serve.
* A note about this recipe. Because it is simple and with few ingredients, the quality of ingredients matters A LOT. Buy the best you can find, or substitute something else.