Italian Appetizers Recipes - Mascarpone-Fig Bruschetta

Ingredients   

• 1/4 cup olive oil

• 3 cloves garlic, minced

• 1 10 to 12-ounce loaf baguette-style French bread, cut into 1/2-inch-thick slices

• 8-ounce carton mascarpone or 8 ounces soft goat cheese (chevre)

• 4 ounces thinly sliced prosciutto, tom into bite-size pieces (about 1 cup)

• 20 to 24 small or 15 medium fresh figs, sliced (about 1 pound)*

• 2 tablespoons Marsala, Madeira, or white grape juice

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Method:

1. Preheat oven to 425°F. In a small bowl combine olive oil and garlic; lightly brush both sides of each bread slice with the oil mixture. Arrange bread slices on a baking sheet.

2. Bake about 5 minutes or until crisp and lightly browned, turning once.

3. To assemble, spread each slice of toast with a scant tablespoon of the mascarpone cheese; top with some of the prosciutto and two or three fig slices. Brush fig slices with wine.

4. Serve at room temperature or return slices to baking sheet and bake in the 425°F oven about 3 minutes or until heated through.

NOTE: When fresh figs aren't available, plump 4 to 5 ounces of dried figs to use instead. To plump the figs, in a small saucepan combine the figs and 1/4 cup Marsala or Madeira; heat just until boiling. Remove from the heat; cover and chill for 1 to 8 hours before using.