These Open-Faced Prosciutto and Plum Sandwiches make for an incredibly easy, light, and seasonal summer dinner that is likely just what the doctor ordered!
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Open-Faced Prosciutto and Plum Sandwiches

These Open-Faced Prosciutto and Plum Sandwiches make for an incredibly easy, light, and seasonal summer dinner that is likely just what the doctor ordered!
Prep Time15 mins
Total Time15 mins
Course: Entree, lunch
Cuisine: American
Keyword: Prosciutto, sandwich, Summer
Servings: 4 people
Author: Sues

Ingredients

  • 1 1/4 cup fig preserves
  • 1 Tbsp freshly squeezed lemon juice
  • 1 Tbsp peeled and grated fresh ginger
  • 1/3 cup softened goat cheese
  • 4 slices thick crusty bread, toasted
  • 1 cup arugula
  • 2 ripe plums, cut into thin wedges
  • 3 oz. thinly sliced prosciutto

Instructions

  • In a ramekin, combine fig spread, fresh lemon juice, and grated ginger and gently stir to combine.
  • Spread goat cheese over each slice of the toasted bread. Evenly divide the arugula on each slice of bread. Top with sliced plums and sliced prosciutto.
  • Drizzle the fig mixture on top.

Notes