Open-Faced Prosciutto and Plum Sandwiches

Like clockwork, every summer I go through a phase where my appetite is non-existent. It could be the hot weather. It could be my body telling me to chill out because I ate twelve times my weight during the winter months. Or this time around, It could be the fact that I just happen to be getting over a nasty cold/infection and have been on all kinds of medicine. I have no clue what it is, but I can easily have a bowl of oatmeal or cereal at breakfast have a small lunch and go to bed without dinner. And my stomach won’t growl at all and I won’t even feel a slight craving to eat anything. It’s bizarre. And also very annoying because I really love eating and cooking but I hate wasting food. And to be quite honest, today was the first day in about two weeks that I took a real trip to the grocery store. I’m surprised there weren’t crickets in my refrigerator… that’s how empty it was.

All I really want to eat is light or refreshing foods so over the weekend I bookmarked a ton of light recipes from Cooking Light so, please pardon me if my food-related blog posts for the rest of the summer are simple recipes or don’t require any cooking. But I can guarantee they’ll be delicious! 😉

Even though I haven’t had an appetite, that doesn’t mean I just want to eat boring food. I very much wanted something delicious for lunch today and I was craving prosciutto and a cold sandwich, so I made an Open-Faced Prosciutto and Plum Sandwich. I about passed out when I saw the title of this recipe so I knew I had to make it!

Open-Faced Prosciutto and Plum Sandwich (serves 4, can easily be adjusted to serve 1)
Adapted from Cooking Light
Print this Recipe!

• 1.4 cup fig preserves (I bought fig Ginger spread from Whole Foods! DELICIOUS)
• 1 tablespoon fresh lemon juice
• 1 tablespoon grated peeled fresh ginger
• 1/3 cup soft goat cheese
• 4 slices of good thick wheat bread, toasted
• 1 cup arugula
• 2 ripe plums, cut into thin wedges
• 3 ounces thinly sliced prosciutto

In a ramekin, combine the fig spread, fresh lemon juice, and grated ginger and gently whisk.

Spread the goat cheese over the toasted wheat bread.

Generously pile on the arugula.

Top with the deliciously ripe plums.

Top with shaved prosciutto.

And drizzle the fig spread on top.

I told you it was easy.

And I also promised it would be delicious.

With the 90 degree weather, this was a refreshing sandwich and just enough to fill my now-tiny stomach up. The little spicy bites of ginger were most definitely my favorite part. And the soft goat cheese. Oh, and the salty prosciutto. And the little kick from the arugula. And the cold juicy plum. Mmmm, the whole thing was just great, okay? And it was mighty pretty to look at as well. As I was eating this I pictured it being served in a small bite as an appetizer, too. I just might have to make these the next time I entertain. I think they’d be a huge hit! I also think it would make a great salad if you wanted to nix the bread. So many options, really!

Yesterday afternoon I asked our followers on Twitter for suggestions for light recipes and I got a bunch of great ideas, so if they turn out to be blog-worthy, I’m going to be posting about them, too! What’s your favorite dish to make in the summer if your appetite is lacking? A girl’s gotta eat and I need all the help I can get 😉

[Chels]