Parmesan Toasts with Prosciutto and Fig Jam

Bon Appétit | January 2010

by Maria Helm Sinskey

Kids like the sweet-salty combination of the jam, Parmesan, and prosciutto.

Yield: Makes 4 servings
12 1/4-inch-thick baguette slices
Extra-virgin olive oil
1/3 cup finely grated Parmesan cheese
6 slices prosciutto, each slice cut crosswise into 4 pieces
2 tablespoons fig jam

Preheat oven to 400°F. Place baguette slices in single layer on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Divide Parmesan equally among slices. Bake until lightly toasted, 10 to 12 minutes. Remove from oven and drizzle with additional olive oil.

Top each slice with 2 prosciutto pieces; top with dollop of fig jam. Sprinkle with pepper. Serve Parmesan toasts slightly warm or at room temperature.

Per serving: 336.4 kcal calories, 41.9% calories from fat, 15.7 g fat, 3.7 g saturated fat, 17.8 mg cholesterol, 35.5 g carbohydrates, 2.5 g dietary fiber, 4.4 g total sugars, 33.0 g net carbohydrates, 13.5 g protein
Nutritional analysis provided by Bon Appétit