Prosciutto and Goat Cheese Tartines with Dried Figs
- 10 black figs, dried, sliced in half lengthwise
- 6-8 slices fresh baked bread, depending on size
- 8 large shallots, thinly sliced
- 1/4 pound prosciutto, thinly sliced and each slice torn in half
- 1/3 pound fresh goat cheese, thinly sliced
- Balsamic vinegar glaze, for drizzle
- 1 garlic clove, sliced in half lengthwise
- Extra virgin olive oil, as needed
- Kosher salt and freshly ground black pepper, as desired
Preheat the broiler to 350°.
Heat olive oil in a saucepan at medium-high heat and sauté shallots. Season with a pinch of salt. When the shallots start to brown, add a splash of water to help soften and caramelize. Cook until they turn a deep caramel color, about 7 minutes.
Brush both sides of each slice of bread with olive oil. Place on baking sheet and under broiler to toast (less than 1 minute per side, until a nice golden color).
While the toast is still warm, rub one side with the halved garlic and sprinkle with salt and pepper.
Place a spoonful of the cooked shallots directly on the seasoned side of each slice of toast.
Place a slice of goat cheese directly on shallots.
Place prosciutto directly on goat cheese.
Place half a fig directly on prosciutto.
Drizzle with balsamic vinegar glaze and serve.