This is the appetizer that makes people think you fussed — sweet fig, salty prosciutto, nutty Manchego, and a dark, syrupy fig balsamic, all on a crisp toast. It comes together in fifteen minutes and disappears in five.
Ingredient Spotlight. Our Black Mission Fig Dark Balsamic Vinegar is dense and jammy — drizzled over the top it ties the sweet and salty together. We brush the bread with our Coratina Medium EVOO, a robust varietal that crisps it beautifully.
Ingredients
12 slices rustic or pumpernickel bread
Coratina Medium EVOO, for brushing
4 Tbsp fig jam
1 block Manchego, thinly shaved
6–8 slices prosciutto, torn
6–8 fresh figs, quartered
2 Tbsp Black Mission Fig Dark Balsamic · fresh thyme · flaky salt
Instructions
Heat oven to 375°F. Brush the bread on both sides with Coratina EVOO and arrange on a sheet pan. Toast 5–7 minutes, flipping once, until crisp and golden.
Spread each toast with fig jam, then a shave of Manchego, a piece of prosciutto, and a fig quarter.
Drizzle with the Fig balsamic, scatter with thyme and a little flaky salt, and serve right away.
Chef's Notes
For an even glossier finish, simmer the Fig balsamic 2 minutes into a quick reduction.
No fresh figs? Dried figs, thinly sliced, work beautifully.
Make It Yours
Add a drizzle of hot honey for a sweet-heat version.
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