Bruschetta with Goat Cheese, Fig, and Prosciutto
3 comments
Appears in Cook's Illustrated September/October 2010
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wanted smart flavor combinations that didn’t require a bib.
WHY THIS RECIPE WORKS
Pairing year-round, pantry-ready ingredients like dried figs with a tangy cheese like goat cheese fit the bill for the punchy, concentrated flavors we wanted for our bruschetta recipe. We pulsed some of the bruschetta topping ingredients in...