Over the weekend we had another couple over for dinner and I came up with a new bruschetta and it was an instant hit. Our friends had to share the last bruschetta!
Easy to make!
Ciabatta bread, sliced about 1/4" or more thick
(I like to cut off some of the hard crust - easier to bite into)
Mascarpone (Italian double-cream cheese)
Proscuitto (thinly sliced)
Marcona Almonds, coursely chopped
Cut the bread into 2-bite size pieces. You may opt to toast the bread in the oven that has been brushed with a little olive oil.
Generously spread some Mascarpone on the bread, followed by a bit of the fig spread. Bunch up a slice of Proscuitto (I use half a slice) and set on top of the spreads. Finish with a generous pinch of the Marcona Almonds.
I buy Dalmatia Fig Spread from Whole Foods. It can an also be found at many cheese shops and even some larger grocery stores.
Marcona almonds, the "Queen of Almonds," are imported from Spain. They
are shorter, rounder, softer, and sweeter than the California variety.
They are roasted in olive oil and then sprinkled with
sea salt, offering a delicious taste. They are pricey but well worth it.
I buy my Proscuitto at Costco, Proscuitto de Parma - Giuseppe Citterio SPA. It comes in a double pack, 12 slices per pack and each slice is separated by a waxy paper.