Milk Street Magazine discovered this sweet and savory bruschetta at Silene Piccolo Ristorante in the central Italian town of Foligno. Fresh figs are roasted with rosemary and garlic, and layered with prosciutto and arugula on toasts rubbed with garlic. Fresh figs can be hard to find, and I used the suggested substitute of a ripe but firm Bosc pear. I made the toasts and roasted the pear ahead of time, and put it together before taking it to a neighbor for happy hour. Looks pretty and tastes great!

Four 1-inch-thick bread slices from a country-style boule

2 Tbs. extra-virgin olive oil, plus more for brushing

1 medium garlic clove, smashed and peeled

2 Tbs. honey

Kosher salt and ground black pepper

4 ounces fresh figs, stemmed and quartered, or 1 ripe but firm Bosc pear, unpeeled, halved, cored and sliced lengthwise about 1/4 inch thick

1 rosemary sprig

2 cups lightly packed baby arugula

1 tsp. lemon zest, plus 1 tsp lemon juice

4 ounces thinly sliced prosciutto, each slice torn into 3 or 4 pieces

Flaky sea salt (optional)

Heat 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 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.

In a medium bowl, whisk together the honey, oil, and 1/2 tsp. each salt and pepper. Add the figs and rosemary, then gently toss until evenly coated. Place the figs cut sides up on the reserved baking sheet, gathering them in the center (if using a pear, there’s no need to position the slices in a certain way, but do gather them in the center.) Tuck the rosemary into the figs, then drizzle with the honey mixture remaining in the bowl. Wipe out and reserve the bowl. Broil until softened and lightly caramelized, 3 to 5 minutes. Meanwhile, in the reserved bowl, combine the arugula and lemon juice; toss and set aside.

Drape a few pieces of prosciutto over each toast, dividing them evenly. Place figs on top of the prosciutto, dividing them evenly, discard the rosemary. Drizzle each bruschetta with any juices on the baking sheet. Top with the arugula and sprinkle with the lemon zest and sea salt (if using). Serves 4 to 6.

{ 0 comments }