“Autumn…the year’s last, loveliest smile.” ~William Cullen Bryant
Figs and prosciutto are a winning combination in my Bruschetta with Figs, Prosciutto & Arugula!
Guys – do you know what today is? It’s the first official day of fall! Which means – summer’s over. Which also means, Ciao Chow Bambina will be coming at you more than once a week! I mean – so much to do, so little time! Remember when summer began and I shared my Boozy Root Beer Floats and my reasons for slowing down…
Welp, that’s about to change. With all that autumn has to offer by way of pumpkins and apples, cider and wine, comfort and slow-cooked, mums and falling leaves, candles and hearthside eating…I can barely contain my enthusiasm!
Yes, this is my favorite time of year!
And what better way to ring in the new season than with Bruschetta with Figs, Prosciutto & Arugula?! I can hardly contain myself!
Bruschetta —->grilled crusty bread rubbed with fresh garlic and brushed with olive oil, can be prepared quite simply on a charcoal or gas grill, grill pan, in the oven, or with a toaster (if you’re really desperate). Every method here works just fine to create that gratifying crunch and little bit of char that makes bruschetta bruschetta.
I was desperate to include figs in a recipe…fresh figs have a very short growing season, usually late spring through mid-fall, so when you see ’em – you gotta snatch ’em!
I used Black Mission Figs for this recipe though you’ll find that other varieties work just as well! Black Missions have a mildly sweet berry flavor with a gorgeous purple skin that plays beautifully off the pink of the prosciutto and emerald of the rocket. I was craving something that was as pretty to look at as it is delicious to eat!
I gotta say – I’m pleased with the result.
PLUS – toast. End of story.
Not really – I said that for dramatic purposes.
I have more to say.
There are so many combinations of toppings for bruschetta. More than we can count! But here are just a few suggestions:
- Grilled eggplant with chopped tomatoes and fresh basil
- Roasted zucchini with chopped parsley and pine nuts
- White beans (A CCB oldie but goodie! Plus a great memory from our time in Italy… Don’t mind the photos…yikes…)
- Feta, sliced tomatoes and chopped basil
- Caramelized onions and shredded fontina
See…and this is just scratching the surface. Ahhhh – bruschetta makes me happy. I mean, I’d eat it without the toppings. Who’s with me?
Okay, friends…it’s time to pack away those swimsuits and shake out our cozy woolens…time to bid sweet summer arrivederci and cool, crisp autumn ciao!
- 6 slices dense Italian bread
- 2 large cloves garlic cut in half, lengthwise
- ½ cup olive oil
- 4 figs, sliced vertically into fourths
- 2 Tbsp. olive oil
- 12 thin slices prosciutto
- For the bruschetta, prepare a medium-hot fire in a charcoal grill or barbecue for direct grilling.
- Arrange the slices in a single layer on the grill rack.
- Once they are golden crispy and a little bit charred around the edges, flip them. (3 - 4 minutes per side.)
- Transfer bread to a platter and immediately rub the garlic halves over one side of the bread and brush lightly with olive oil.
- Build the bruschetta by layering the arugula, prosciutto and figs.
- Drizzle with a bit more olive oil and serve.
*And because my daughter has always had a more sophisticated palate than I – she thought that a little shmear of goat cheese would be a gorgeous complement to the flavors we have going on here. So, if you’re a goat cheese lover – go for it!!