I had a couple of occasions to entertain this weekend and found myself making different versions of bruscetta or finger sandwiches. This is the only one I happened to get a picture of (which is a shame because the heirloom tomato bruscetta was really beautiful). Down South figs grow really well and are usually used to make preserves. Up here in the Northeast they are hard to come by and expensive. Quite a treat!

Grilled fig, prosciutto, and goat cheese toasts

6-8 whole fresh figs
goat cheese
olive oil

Preheat oven to 350 degrees. Slice baguette and brush with olive oil. Bake until bread is toasted, 5 min. or so (in a pinch you can skip this step and just use freshly slice bread). Meanwhile, slice figs in half lengthwise and cut off the stems. Brush them with olive oil on both sides. Heat a grill pan over medium heat and grill figs fruit side down for 2-3 minutes. Once the figs have browned a bit flip them over and grill the other side. Wrap grilled figs in strips of prosciutto and let them rest on a plate. Spread goat cheese on the toast and top with figs.

Makes 12-16 toasts