These bruschetta are seriously sweet-salty, creamy-crunchy perfection! We’re layering toasted baguette slices with tangy-sweet fig butter + smooth, creamy mascarpone + salty prosciutto, with a big shake of freshly cracked pepper on top.
Every single time I’ve walked into the kitchen today, somehow I leave with a mouth full of crumbs. This is exactly what you need for your Easter brunch spread this weekend!
I might have mentioned my love affair with Trader Joe’s Fig Butter before… and it’s so, so perfect on these bruschetta. Can’t-stop-won’t-stop til I reach the bottom of the jar – good thing I keep a backup in the pantry.
Of course you can use any other fig jam or preserves from your local store, but if you’re looking for an excuse to head to Trader Joe’s (guilty, always), you can run with this one.
These are dangerously simple to throw together at the last minute, especially if you toast the bread ahead of time. Spread, dollop, press, and stuff one in your mouth before friends arrive, because taste testing is very important. Maybe another, just to be sure.
Fig & Prosciutto Bruschetta
- fresh baguette
- olive oil
- 1/2 cup fig jam or fig butter
- 10 oz. mascarpone cheese
- 12 thin slices prosciutto cut in half
- freshly cracked pepper
- Preheat oven to 375°.
- Cut the baguette into 24 slices, about 1/4" thick, and brush lightly with olive oil. Arrange on a baking rack.
- Bake at 375° for 5-6 minutes, until light golden. Let cool.
- Spread each slice with a thin layer of fig jam. Dollop a spoonful of mascarpone in the center. Fold a slice of prosciutto in half and press into the mascarpone.
- Season with fresh pepper to taste and serve!