Bruschetta with Goat Cheese, Fig, and Prosciutto

Name: Bruschetta with Goat Cheese, Fig, and Prosciutto
Cuisine: Europe, Italian
Ingredients: 5 ounces, dried Calimyrna or Turkish figs, roughly chopped (about 1 cup); 3/4 cup, water; 1/4 cup, balsamic vinegar; 8 ounces, goat cheese, at room temperature; 4 ounces, thinly sliced prosciutto, torn into bite-sized pieces; , Extra-virgin olive oil, for serving; 1 , recipe Toasted Bread for Bruschetta

Appetizers
Europe
Italian
Fruits & Vegetables
Eggs & Dairy
Meat
Pork
Fruit
Cheese
Breads

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.

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

TIME 40 minutes

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