Recipe
Author
Hy-Vee Seasons Magazine
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Description
So simple yet just different enough—we love everything about this sweet, tangy, savory combination.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8 oz) loaf Baking Stone pumpernickel bread, sliced diagonally to 1/2-inch-thick slices | ||
| Hy-Vee Select olive oil | ||
| 4 oz. goat cheese, at room temperature | ||
| 6 slice(s) prosciutto, cut in half | ||
| 12 fresh figs*, quartered | ||
| Balsamic vinegar glaze, for drizzling |
Directions
- Brush bread slices with olive oil. Cook on a preheated ridged pan on the stove top until toasted or in the oven at 350 degrees on a sheet pan for 5 to 10 minutes, until crisp.
- Spread goat cheese on each toasted bread. Top each with prosciutto half-slice and 4 fig quarters. Drizzle with balsamic vinegar glaze.
- *If fresh figs aren't in season, simply soak dried figs in very hot water for 30 minutes; drain.
Nutrition facts
Servings
120 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 10mg
- Sodium: 330mg
- Total Carbohydrates: 20g
- Protein: 6g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 2%
0%
Iron 4%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Holiday 2013.