Description
Take your next party appetizer or casual happy hour at home to Italy. Serve an Italian Cabernet Sauvignon with prosciutto bruschetta topped with triple cream brie and fig jam.
Ingredients
Scale
- 4 slices of good French or Italian bread loaf (cut diagonally into 3/4-inch-thick slices)
- olive oil
- 1 garlic clove (optional)
- 6 to 8 thin slices of Italian prosciutto (Parma or San Daniele are my favorite)
- 3.5 oz 100 gr triple cream brie cheese
- 4 teaspoons of fig spread
- freshly ground pepper
- arugula or sage for decorating
Instructions
- Remove the triple cream brie cheese from the refrigerator so it will be easier to spread.
- Cut the bread diagonally into thick slices, about 3/4 inch in thickness.
- Brush both sides of each slice with olive oil.
- Grill both sides until just toasted and crunchy on the outside, still soft on the inside, about 2 minutes each side on high.
- Brush with garlic if you’d like.
- Place the bread on a serving platter when still warm and top with a big enough piece of brie and spread it out.
- Top with one and a half or two (depending on the size) slices of prosciutto.
- Top with one teaspoon of fig preserve and sprinkle with pepper.
- Decorate with fresh baby arugula or fried sage leaves (dip the sage in hot oil for one minute, sprinkle with salt) .
- Serve immediately.
- Category: Appetizer
- Cuisine: Italian