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Honey-Roasted Fig and Prosciutto Bruschetta
At Silene Piccolo Ristorante in the central Italian town of Foligno, we tried a savory-sweet take on bruschetta. Chef Nicoletta Franceschini roasts plump green figs with local honey, fragrant herbs and garlic, then spoons the fruit and its juices over prosciutto-topped toasts. As for the bread, Franceschini fries slices of country-style boule in garlic-enriched olive oil. To simplify and streamline, we toast our bread all at once under the broiler, then repurpose the baking sheet for the figs. We also rub the warm toasts with a garlic clove to recreate the allium notes of Franceschini’s seasoned oil. If you can’t find fresh figs, a ripe but firm Bosc pear, unpeeled and sliced lengthwise about ¼ inch thick, will work well in their place. The final touch is a few leaves of peppery, lemon-dressed arugula, which brings bright freshness and a pop of color.
4 to 6
Servings
Tip
Don’t scatter the figs across the surface of the baking sheet. Gather them with the cut sides facing up in the center to minimize the spread of juices, which will easily scorch under the broiler.
25 minutes
Ingredients
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4
1-inch-thick bread slices from a country-style boule
-
2
tablespoons extra-virgin olive oil, plus more for brushing
Directions
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01Heat the broiler with a rack positioned about 6 inches from the element. Generously brush both sides of each bread slice with oil and place in a single layer on a broiler-safe rimmed baking sheet. Broil until golden brown on both sides, 2 to 3 minutes, flipping the slices about halfway through and rotating the baking sheet as needed for even toasting. Remove from the oven and lightly rub the garlic clove all over one side of each toast. Cut each toast in half crosswise and transfer to a platter; set aside. Reserve the baking sheet for the figs.
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