July 2011 Winner: Grilled fig, pecan & prosciutto bruschetta

Ingredients:

• 1 carton of fresh figs
• 1/2 lb prosciutto
• 1 Stick of goat cheese (Chevre)
• 24-30 pecans
• 1 7 grain French Stick
• Olive Oil spray
• Black pepper

Method:

1. Wash, dry then spray figs with a little oil to prevent sticking. Place the whole figs on a medium grill. Grill turningseveral times until the skin has slight grill marks and the fruit is warm.
2.  Slice the bread across ways, spray with a little olive oil then grill lightly.
3. Spread each slice with goat cheese (about ¼ inch thick).
4. Slice the grilled figs or if small cut in half.
5. Place 2 pecans on top of the cheese then 1 or 2 fresh fig slices (depending on size of bread).
6. Roll up a slice of prosciutto and fold to fit on top, sprinkle with black pepper.

This makes a great cocktail snack paired with a Pinot Grigio wine. The tartness of the cheese, crunch of the pecans, sweetness of the figs and saltiness of the Prosciutto come together in a wonderful grilled melding of flavors and textures.

Submitted By:
Maggie R.
Florida