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!
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Makes: 4 people
Ingredients
- 1 ¼ cup fig preserves
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp peeled and grated fresh ginger
- ⅓ 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
- Recipe adapted from Cooking Light
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