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Bruschette
6 ea ¨ö inch-thick thick Italian bread
Extra virgin olive oil
1 ea large garlic clove, peeled
Grill as many bread slices as will fit in a single layer (preferably over charcoal or wood). Cook until they are golden brown, turning only once (3 - 5 minutes); slightly charred edges are good. Remove the bruschetta and lightly coat with olive oil. Rub the garlic clove lightly over one side of the bread to flavor it.
* The bruschetta can be prepared in a 450¢ªf oven.
Prosciutto & Fig
10-12 ea ripe fresh green or black figs
6-8 ea long, thin slices of prosciutto
Freshly ground black pepper
Wipe the figs clean with a damp cloth or paper towel. Slice them into 1/4-inch rounds. Cover the Bruschette with overlapping fig slices. Drape the Prosciutto over the figs. Grind some black pepper over the prosciutto and serve.
