Bruschetta with Goat Cheese, Fig, and Prosciutto

Published September 1, 2010. From Cook's Illustrated.

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 the food processor until they formed a rough paste,… read more

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 the food processor until they formed a rough paste, which provided a stable base for the other toppings and allowed us to easily pick up our bruschetta and eat it neatly.

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Serves 4 as a light main course or 8 to 10 as an appetizer

Ingredients

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