Proscuitto & Fig Bruschetta


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.