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5.0 from 12 votes

Fig, Goat Cheese and Prosciutto Bruschetta

This Fig, Goat Cheese and Prosciutto Bruschetta is a delicious but quick and easy appetizer. The sweetness of the figs, tangy goat cheese and salty prosciutto are a perfect match!

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 4 Servings
Calories: 236 kcal
Course: Appetizer
Cuisine: Italian

Ingredients

  • 4 lices of good crusty bread sliced 1/2 inch thick
  • 2-3 ounces soft goat cheese chevre
  • 6-8 dried figs sliced
  • 6 lices prosciutto
  • fresh ground pepper
  • 1 tablespoon olive oil
  • 1 clove garlic sliced in half.

Instructions

    Cup of Yum
  1. Brush the bread slices with the olive oil and place under the broiler in the oven until they start to get golden, a few minutes. Watch carefully that they don't burn.
  2. Remove from oven. Use the flat side of the garlic to rub on to the toasted side of the bread, which will give it a garlic flavor. Discard the garlic when done.
  3. Allow the bread to cool slightly, then spread goat cheese evenly on each slice of bread.
  4. Cover the goat cheese with slices of dried fig.
  5. Lay 1-2 pieces of prosciutto on top of the figs (I cut some in half so that each bruschetta had an even layer).
  6. Sprinkle a pinch of fresh ground pepper on top.
  7. Slice into thirds if desired, then serve right away.

Notes

  • You can make as many or as few as you want.

Nutrition Information

Calories 236kcal (12%) Carbohydrates 24g (8%) Protein 7g (14%) Fat 12g (18%) Saturated Fat 4g (20%) Cholesterol 14mg (5%) Sodium 329mg (14%) Potassium 141mg (4%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 145IU (3%) Vitamin C 0.2mg (0%) Calcium 64mg (6%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 236

% Daily Value*

Calories 236kcal 12%
Carbohydrates 24g 8%
Protein 7g 14%
Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 14mg 5%
Sodium 329mg 14%
Potassium 141mg 3%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 145IU 3%
Vitamin C 0.2mg 0%
Calcium 64mg 6%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.