Figs and prosciutto are a winning combination in my Bruschetta with Figs, Prosciutto & Arugula!
“Autumn…the year’s last, loveliest smile.” ~William Cullen Bryant
Ahhhhh…. Autumn! With all that autumn has to offer……..pumpkins and apples, cider and wine, comfort and slow-cooked, mums and falling leaves, candles and hearthside eating…I can barely contain my enthusiasm!
Yes, this is my favorite time of year!
And what better way to ring in the new season than with Bruschetta with Figs, Prosciutto & Arugula?!
Bruschetta —->grilled crusty bread rubbed with fresh garlic and brushed with olive oil, can be prepared quite simply on a charcoal or gas grill, grill pan, in the oven, or with a toaster (if you’re really desperate). Every method here works just fine to create that gratifying crunch and little bit of char that makes bruschetta bruschetta.
I was desperate to include figs in a recipe…fresh figs have a very short growing season, usually late spring through mid-fall, so when you see ’em – you gotta snatch ’em!
I used Black Mission Figs for this recipe though you’ll find that other varieties work just as well! Black Missions have a mildly sweet berry flavor with a gorgeous purple skin that plays beautifully off the pink of the prosciutto and emerald of the rocket. I was craving something that was as pretty to look at as it is delicious to eat!
I gotta say – I’m pleased with the result.
PLUS – toast. End of story.
Not really – I said that for dramatic purposes.
I have more to say.
There are so many combinations of toppings for bruschetta. More than we can count! But here are just a few suggestions:
- Grilled eggplant with chopped tomatoes and fresh basil
- Roasted zucchini with chopped parsley and pine nuts
- White beans (A CCB oldie but goodie! Plus a great memory from our time in Italy… Don’t mind the photos…yikes…)
- Feta, sliced tomatoes and chopped basil
- Caramelized onions and shredded fontina
See…and this is just scratching the surface. Ahhhh – bruschetta makes me happy. I mean, I’d eat it without the toppings. Who’s with me?
Okay, friends…it’s time to pack away those swimsuits and shake out our cozy woolens…time to bid sweet summer arrivederci and bid cool, crisp autumn ciao!
Buon Appetito!
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Bruschetta with Figs, Prosciutto & Arugula
- Category: Appetizer
Description
Figs and prosciutto are a winning combination in my Bruschetta with Figs, Prosciutto & Arugula!
Ingredients
- 6 slices dense Italian bread
- 2 large cloves garlic cut in half, lengthwise
- 1/2 cup olive oil
- 4 figs, sliced vertically into fourths
- 2 Tbsp. olive oil
- 12 thin slices prosciutto
- Arugula
Instructions
- For the bruschetta, prepare a medium-hot fire in a charcoal grill or barbecue for direct grilling.
- Arrange the slices in a single layer on the grill rack.
- Once they are golden crispy and a little bit charred around the edges, flip them. (3 – 4 minutes per side.)
- Transfer bread to a platter and immediately rub the garlic halves over one side of the bread and brush lightly with olive oil.
- Build the bruschetta by layering the arugula, prosciutto and figs.
- Drizzle with a bit more olive oil and serve.
*And because my daughter has always had a more sophisticated palate than I – she thought that a little shmear of goat cheese would be a gorgeous complement to the flavors we have going on here. So, if you’re a goat cheese lover – go for it!!
CIAO!!
I too love fall! The colors….the smells…..the foods 🙂 I love every layer of this bruschetta, starting with the bread! This looks amazing!
Everything! Fall is the best! Thank you, friend! 🙂
OMG your daughter is so right. I was just imagining some goat cheese or even fresh mozzarella on this to beautifully “beef up” the protein content for those of us that need. Thank you again. This could be a whole dinner for me.
Oh yesss, it’s been a whole dinner for me on many occasions! Love the idea of mozzarella! Enjoy, my friend!! 🙂
everything about this makes me happy. toast! figs! prosciutto! and your photos are just stunning. wanna lift one of those off the screen and just gobble. i’ll be happy to see you more than once a week as i always love your posts. happy fall!
Thanks so much, my friend! Bruschetta makes the day just a little bit better! 🙂
Bruschetta is one of my favorites, Annie – it’s so easy to make and always delicious. Love your take on it – so good – and your pictures are so pretty. I need to go get me some figs! And looking forward to hearing from you more than once a week!
There’s always something in the fridge or the cupboard that we can top our bruschetta with…and if not, a little garlic and olive oil go a long way in the flavor department! Thank you, my friend! 🙂
I didn’t know you loved fall so much, but I’m glad that we’ll be benefiting from all your kitchen enthusiasm. This is a great way to start!
Oh – I do, I do, I do!!!! I love fall! If we had to pick just one season to live in forever, it would be fall for me! Thanks, friend! 🙂
Happy Fall my dear. You absolutely had me at figs and arugula. Absolutely in love with this adorable looking droolicious bruschetta, Annie. Can’t wait to try them myself.
Ahhh, yes, droolicious! I like that!! Thank you, my dear! Have a beautiful weekend! 🙂
These are the most gorgeous bruschetta ever! Fall is my favorite season too, and with all the lovely produce and chilly days, it’s only natural that you’ll be in the kitchen again right!?!
Figs make everything pretty! I can’t wait to see your fall offerings!! Thank you, friend! 🙂
I LOVE fall too and these are simply stunning, Annie! I saw these come across my FB feed and immediately my mouth began to water! These are seriously a work of art and such a tease! I can’t wait to be able to eat prosciutto again! I could literally eat that stuff by the pound!
I’m with you…I could eat it by the pound, too! Awhhhh! That is adorable! The prosciutto will patiently await you! Thanks, lovely!!
I just love a fig prosciutto combo and I’ll take it any way I can get it. Bruschetta is a perfect vehicle to stuff this in my face! And OMG Annie, your photos are so beautiful I almost passed out! 🙂 P.S, Welcome back! I’ve missed your multiple posts during the week!
Hahahah! You are so cute! And kind! I’m happy to ‘be back’!! Thanks, my friend!! 🙂
OMG Annie these look so great!!! AND the best part? I could EAT just the crostini with the arugula! OMG I literally just got a taste of them slathered on with some ricotta…ohhhhhh I sense a post coming on 🙂
Love it!! Slathered on with some ricotta sounds perfect! Thanks, friend!! 🙂
I’m with you on simple bruschetta (just toasted bread with e.v.o.oil and salt), but I also love the loaded ones, especially this combination with figs and prosciutto -and arugula-. We used the same combination on a pizza, that’s how much we like it 🙂 . Happy Autumn, Annie!
Yep! It’s all good! With toppings, without toppings, crostini’d, pizza’d, bruschetta’s…. THE best! Happy Autumn to you, my friends! 🙂
So loving this no muss no fuss bruschetta! No need for clumsy me to worry about getting some sort of cheese all over me – while biting into this – only one better way I could think of saying Hi to Fall – having a bruschetta party and enjoying ALL those varieties of bruschetta you mentioned!
Ahhhh! Yes! I love the way you think! Nothing better than a bruschetta party, I’d say! Thanks, Shashi!! 🙂
I’m totally with you, Annie, I’d also eat bruschetta without any toppings. But I must admit, your topping recipe is simply irresistible! 😉 Love it!
Right? Perfectly charred toast, a little garlic and a drizzle of olive oil? DONE! Thanks, my friend! Wishing you a beautiful day!! xo
Yayyyyyyy!! I’m super excited for fall and the fact that you are back to blogging more than once a week! I can’t wait to see allllll the deliciousness you bring this season, Annie! You sure are starting with a bang with this bruschetta! Although I have to admit you are KILLING me, because I haven’t been able to find ONE fresh fig!! Gahhh! Love this though, and no fresh figs won’t stop me from making this!! I’ll just have to substitute fig jam and play pretend. 😉 totally going for gold with the goat cheese addition!! Cheers, lovely! Xo
Fig jam?! YESSSS! That will be perfect! I know – I got lucky…there were a few boxes left at my favorite Wegmans! And Luc will be happy to see that you concur on the goat cheese! 😉 I’m excited for ‘all the fall’ that everyone will be offering up! Love it!! Thanks, my dear! Have a happy day! xoxo
I could dive into that bruschetta and not come up for air until I ate them all. I should never read your posts when I’m hungry. I am glad it’s Fall and it’s my favorite time of year!! I would love to celebrate it with your bruschetta. Do you have any left?? Have a great day!
Hahaha! Sadly, I have none…when my son scooted home he took care of anything that was left over! Thanks, sweets! Wishing you a beautiful autumn! 🙂
Agreed, I cannot think of a better way to ring in the new season than with Bruschetta with Figs, Prosciutto & Arugula!! I will miss summer dearly but I do love fall and all it brings. These are delicious! Take care.
We are on the same page with that! Thanks so much, Stacey! Happy Fall! 🙂
oh you just made me soooo excited for fall! and this recipe is fantastic, I love the combination of flavors… way to go girl xoxo HAPPY FALL!
Happy Fall, Silvia!! This classic combination is perfect for bruschetta! So happy you like it! Thanks, dear!! xoxo
What a gorgeous appetizer, Annie! I’m loving all of the fig recipes that I’m seeing this fall, so this bruschetta is right up my alley. Love that you paired it with prosciutto, too!
With fig season so fleeting – I’m happy I was able to find them. Nothing like the sweet and savory combination of these flavors! Thanks, Gayle!
Fall is finally here!!! and I am overjoyed!! this is soup and stew season!! hahahaha! well let me tell you we are on the same flavor train together!! I love love love this combination!!
This flavor combination is the bomb! And your tart using these flavors is the bomb! Yay for fall! Thanks, friend!!
Yay for Fall!! And this combination is the BEST!!! I could totally eat this for dinner and be a very happy girl. Unfortunately, it’s hard to get my little hands on fresh figs around here. When I do, I snatch them up quicker than I can eat ’em 🙂 Love your other suggestions there too, Annie. Caramelized onion and fontina. Yes! Maybe I’ll have to try them all….hehehe! Have a lovely weekend! xo
Wooohoooo! It’s here! I love fall….truly! As much as I love this bruschetta! So that is saying something! Thanks for stopping by, my friend! Have a lovely weekend! xo