Friday, July 22, 2011

Open-faced Prosciutto and Plum Sandwich with Goat Cheese and Fig Preserves  


When we brought locally cured and aged prosciutto home from Benton’s Smoky Mountain Country Ham Smoke House in east Tennessee, I wanted to find a recipe that would show off its special flavors. I considered melon with prosciutto and while that’s a wonderful, tried and true appetizer, I wanted more bang for the bucks.

You would swear this open-faced sandwich was created by Ina Garten, the Barefoot Contessa, even though it happens to come from Cooking Light magazine. It’s that sophisticated. In fact it’s down right decedent, even though it weights in with only 318 calories a serving. This is a perfect example of what I call “small plates” that turn appetizers into light meals.

The sweet fig preserves are a perfect balance for the tangy goat cheese and the tart little plums in this open-faced sandwich. The tiny bit of grated fresh ginger brings a little mysterious flavor to the sandwich and really good prosciutto elevates it to food for the gods.


Open-faced Prosciutto and Plum Sandwich with Goat Cheese and Fig Preserves
From Cooking Light – serves 4

¼ cup fig preserves
1 tablespoon freshly squeezed lemon juice
¼ teaspoon peeled and grated fresh ginger
1/3 cup (3 ounces) soft goat cheese
4 slices country wheat bread, toasted
1 cup loosely packed fresh arugula
2 ripe plums, preferably a combination of red and purple, seeded and cut into thin wedges
3 ounces very thin slices of good prosciutto

Combine the fig preserves, lemon juice, and grated ginger in a small bowl and set aside. Spread the goat cheese evenly over each slice of toasted bread. Divide arugula, plum wedges, and prosciutto evenly over the four sandwiches. Drizzle each sandwich with about a tablespoon of the fig preserves mixture. Serves 4 (one sandwich each).

I use prosciutto often as a seasoning ingredient in dishes as such Chicken Marengo (my recipe here). Chicken Marengo is one of our “go-to” favorites when we crave real French comfort food, which is quite often actually.

Prosciutto is also the star of the show in two of my current favorite recipes:

Grilled country bread with prosciutto, melted cheese, and fresh basil - recipe


Asparagus and melon salad garnished with crispy prosciutto - recipe


I'm linking this to:
La Bella Vita's Fresh Food Friday
Foodie Friday at Designs by Gollum
On the Menu Monday at Stone Gable
Food on Friday at Carol's Chatter

Be sure to stop by and say hello. There are lots of recipes and great ideas to see. Enjoy!


50 comments:

  1. What a lovely meal. I am also hooked on Cooking Light; it is one of my favourite food magazines ; started getting it last year; I think it was after reading one of your posts.
    Great photos; bet that prosciutto must have been heavenly.
    RIta

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  2. If I saw that sandwich on a menu, I probably wouldn't give it a second thought but after seeing yours and realizing I like all of the ingredients, I can see me liking it alot - especially since you're endorsing it. You've turned Benton's prosciutto into some special dishes.

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  3. I am going to search out Benton's prosciutto this weekend. I've known about Benton's for years but never knew about their prosciutto until your visit there.

    The sandwich looks excellent!

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  4. everything looks delicious as usual - the photos are getting better and better by leaps and bounds

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  5. Now..you know Prosciutto is Jacques' favorite:)


    Even our boys..when they come for lunch they say we want prosciutto and cantaloupe..and chips:)

    All this looks great Sam.

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  6. this is so creative and delicious. Perfect pairing of the plums with the cheese and prosciutto. I love it!

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  7. What magnificent sandwiches! What a fabulous choice of topping. Really droolworthy. Now, I'm ready to eat lunch again... ;-P

    Cheers,

    Rosa

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  8. I can "taste" these flavors playing on my tongue, Sam. This really is a wonderful sandwich. I hope you have a great day. Blessings...Mary

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  9. Sam,
    I have this yummy crostini coming up on my blog but with peaches! We loved this one! Stay cool!

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  10. Oh Sam, your photos are so appealing I almost want to lick my screen. Several little open-faced prosciutto and plum sandwiches and a glass of wine would be a great summer meal. And the asparagus and melon - out of this world. This is my kind of food!

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  11. This is definitely my kind of lunch (or breakfast). I frequently make combinations like this (or what's in the kitchen) but instead of presersve, I use a drizzle of honey...and a healthy dose of fresh ground black pepper which it looks like you did too.

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  12. This is great. I'm not actually a big fan of melon to begin with so I'm loving the substitution you make with the plum and fig preserves :)

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  13. I knew you'd do something heavenly with that Tennessee prosciutto!

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  14. Ah...salty prosciutto, goat cheese, sweet fresh plums and fig preserves...a perfect salty and sweet combination!

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  15. What a great combination! Looks wonderful:)

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  16. I'm loving your plum prosciutto open face sandwich, it's just gorgeous to behold and can only image the flavors!

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  17. Oh, Sam, this looks divine! I've subscribed to Cooking Light for years ~ one of my favorites. I am so hungry right now and each of these dishes tempt me.

    Have a wonderful weekend!
    xo
    Pat

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  18. Oh, Sam, this looks divine! I've subscribed to Cooking Light for years ~ one of my favorites. I am so hungry right now and each of these dishes tempt me.

    Have a wonderful weekend!
    xo
    Pat

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  19. All of these dishes look absolutely tantalizing. I love prosciutto so much I'd eat it in about anything, but the fresh ginger, fig preserves, and plums in your headline recipe are especially intriguing. Great job, and thanks so much for sharing!

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  20. I'd have never considered putting plums on a sandwich, but these look absolutely delectable. I'm going to try this!

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  21. Wow, I want to pack them into a picnic basket with iced tea; they look so elegant and fancy yet total comfort food.

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  22. wow love this sandwich and nice to use plums too always full of good ideas u are :-)

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  23. I simply must try these. Your photos are amazing!

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  24. What a beautiful dish. I love everything about this and will be giving it a try.

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  25. Cooking Light is a lovely magazine. And this is certainly a sophisticated recipe, Sam. I do love the combination and plums are a delight right now. That salty proscuitto with the sweet plums and fig preserves would be divine!

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  26. What a great photo. I have the jam and goat cheese from the farmers market...now to go shopping for the rest of the ingredients.

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  27. Oh, my, these look wonderful! And, as usual, your photography is outstanding.

    Jane
    frugalfineliving.com
    Join us on Facebook!

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  28. Don't let anyone tell you your photos haven't been good in the past...they are all great, and draw many over to your site! Don't we do this for ourselves? :)

    This dish looks fantastic! I will be making this one Sam!

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  29. All the flavors that I love! Sounds so good for summer time meals! ♥

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  30. SERIOUSLY DROOWORTHY! The grilled country bread with melted cheese looks particularly delicious.

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  31. Absolutely beautiful! I love how prosciutto plays so well with fruit. The fig preserves and arugula sound wonderful too.

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  32. We are on the same page my friend! These look BEAUTIFUL and in fact I am eating something super similar as we speak! To me...this is the "good life" sort of food! Love it!

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  33. When I scrolled across that first shot I knew that I was in heaven! I love all of these ingredients and the combo must be divine. The addition of plum is new to me and I simply must try it!

    Bises,
    Genie

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  34. Sam, this looks amazing...and oddly, I have everything! Will be giving it a try.

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  35. I love the slices of the ruby red plums - so beautiful! This is a gorgeous open faced sandwich with so many flavor explosions.

    Hope you're having a great weekend.

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  36. a great treat. Thanks for sharing this recipe. all of my favs in one bite! xo marlis

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  37. Sam, this is quite the sandwich! I made something similar from Cooking Light with figs, prosciutto and manchego cheese that was first posted on Velva's 'Tomatoes on The Vine' last year and can attest to the flavor combo that you've got going on in this sammie! What a find in Eastern TN; I'll have to tell my daughter who lives in Knoxville to find this little store! I've got to try your sandwich when I get back home from my visit. Thanks so much for sharing your talent on Fresh Food Friday. You always bring the party up a notch or two!

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  38. For me, these kinds of small plates are what summer dining is all about. I even have some fig preserves, so I'm sure there's a variation I can come up with, even if I don't have the authentic Tennessee aged prosciutto!

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  39. You've got all the textures, and flavors, covered in this one-- salty, sweet and creamy. Beautiful combos!

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  40. Wow - is that pretty. And you know - I have it all - except the bread. Love the fig preserves in this - and I actually have some! You certainly are reaping the rewards of the Tennessee prosciutto! I could live on small plates. Too bad my husband cannot.

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  41. When food looks too beautiful to eat it is not only a feast for the tummy but the eyes as well. These sandwiches are almost seductive! Oh they are gorgeous! I'll make these for an upcoming girls luncheon. You always amaze me, Sam!
    Thanks for bringing your talent and delicious recipes to ON THE MENU MONDAY.
    xo Yvonne

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  42. Hi Sam,
    I just stopped by for a visit from OTMM at StoneGable. This is a beautiful sandwich that is presented so tastefully. I can't wait to try it. I just love your blog and am your newest follower. Thanks for sharing and hope you are having a great week!
    Miz Helen

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  43. I wish I could sink my teeth into this now. It looks and sounds delicious! Cooking Light magazine has some great recipes and this is definitely one of them. Love the fig and goat cheese!

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  44. I absolutely love open-faced sandwiches and this is such a terrific combination with plums and prosciutto and goat cheese, yum!

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  45. Oooh, this looks amazing. Both sweet and salty, rich and light. I love it.

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  46. Sam, I had a couple of huge peaches from our tree so I decided to make your wonderful Salmon with Tomato Peach Salsa tonight! WOW it is such a winner. So company worthy! We are having guests in a couple of weeks who love salmon and I'm serving this again but will grill the salmon outside (salmon hangs in the air when cooked inside).
    My husband appreciates my cooking greatly but he is not effervescent in his culinary compliments but he was literally gushing over this dish!
    Thanks so much for ANOTHER winner winner salmon dinner!
    xo Yvonne

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  47. Sam, this is fabulous!!!! Wow! Prosciutto, plums, goat cheese and a dash of fig jam. What a brilliant combinations of flavors and textures. I will be praying I find plums on the market again - I want to try this!

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  48. Sam, thanks for getting the collection off to a good start. I will look into thumbnails but in the meantime I have set up a pinboard where you can see all the links at a glance - the link to it is in the Food on friday post. Cheers

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  49. Plum and proscuitto crostini is so elegant and wonderful, I may include this in a special dinner party this summer.

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I enjoy reading each and every comment. I appreciate your taking the time to visit my blog and I hope you'll return again soon.
Sam