Prosciutto Fig Balsamic Bruschetta

Prosciutto Fig Balsamic Bruschetta


  • 1/2 lb Prosciutto

  • 1 Cup Arugula

  • 1 lb Fresh Mozzarella

  • 1 Baguette

  • J. Olive Co. EVOO

  • J. Olive Co. Fig Balsamic


  1. Slice Baguette into 3/4" slices and arrange flat on a baking sheet. Brush tops with EVOO. Broil on high until toasted.

  2. In a small bowl toss Arugula with 1 Tablespoon of Olive Oil and salt + pepper to taste. Allow to soak for 10 minutes.

  3. On toasted Baguette slices stack cheese, then Arugula then Prosciutto.

  4. Over medium heat in a small sauce pan, reduce 1/4 cup Fig Balsamic by half. Allow to cool, then drizzle over the top of Bruschetta.

Recipe and image courtesy of Sciabica's California Olive Oil