Go Back
–+ servings
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!

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!
No ratings yet
Print Pin
Course: Entree, lunch
Cuisine: American
Keyword: Prosciutto, sandwich, Summer
Prep Time: 15 minutes
Total Time: 15 minutes
Makes: 4 people
Author: Sues

📧 Email Me This Recipe

We'll email this post to you, so you can come back to it later!

Ingredients

  • 1 ¼ cup fig preserves
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon 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

Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!