Figs, Figs Everywhere!

After mistakenly buying 2 different kinds of figs for the Fig and Lime Jam, I had quite a few of the little buggers leftover.  Not quite sure what to make, I consulted the September 2010 issue of Cooking Light for inspiration.  This Proscuitto, Fresh Fig and Manchego Sandwiches recipe sounded perfect for lunch!

Ingredients

• 4  teaspoons  Dijon mustard
• 8  (3/4-ounce) slices Italian bread, toasted
• 1  cup  baby arugula
• 2  ounces  very thin slices prosciutto
• 2  ounces  Manchego cheese, shaved
• 8  fresh figs, cut into thin slices
• 2  tablespoons  fig jam

Preparation

1. Spread 1 teaspoon mustard over 4 bread slices. Arrange 1/4 cup arugula over each bread slice. Divide prosciutto evenly over bread slices; top evenly with cheese and fig slices. Spread 1 1/2 teaspoons jam over remaining 4 bread slices. Top each serving with 1 bread slice, jam side down.

Kitchen Notes

Great ingredients make all the difference here, so look for a fine loaf of artisan bread and quality prosciutto. Use a sharp vegetable peeler to shave the Manchego, a Spanish cheese similar to pecorino Romano (which you can substitute).