Description
A sophisticated Italian appetizer perfect for happy hour or a party. Cabernet Sauvignon elevates this simple yet elegant bite.
Ingredients
Units
Scale
- 4 slices (4 slices) of good French or Italian bread loaf
- olive oil
- 1 clove (1 clove) garlic
- 6 to 8 slices (6 to 8 slices) of Italian prosciutto
- 3.5 oz (100 g) 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.
- Cut the bread diagonally into 3/4 inch thick slices.
- Brush both sides of each bread slice with olive oil.
- Grill both sides of each bread slice for 2 minutes per side on high heat until toasted and crunchy on the outside, but still soft inside.
- Optionally, brush with garlic.
- Place the warm bread on a serving platter.
- Top each bread slice with a piece of brie and spread it out.
- Top with 1.5-2 slices of prosciutto.
- Top with 1 teaspoon of fig preserve and sprinkle with pepper.
- Decorate with fresh baby arugula or fried sage leaves (fry sage leaves in hot oil for 1 minute, then sprinkle with salt).
- Serve immediately.
Notes
- For easier spreading, let the brie sit at room temperature for 15-20 minutes before assembling.
- If you don’t have fig spread, a balsamic glaze or honey would be a delicious substitute.
- Store leftover bruschetta in an airtight container in the refrigerator for up to 24 hours; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bruschetta
- Calories: 250
- Sugar: 10
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 20
- Fiber: 2
- Protein: 7
- Cholesterol: 25