Fresh Approach Cooking

There are several hundred varieties of figs, ranging in color from pale yellow to green to purplish black, with flesh that can be cream-colored but most often is a vivid pink and studded with edible seeds.
Fresh figs are generally available here for a brief time in late spring and again from late July into October.

Here is a recipe for Fig and Prosciutto Sandwiches.

1 loaf rosemary focaccia

3 figs, cut in thin rounds
1 slice prosciutto
One handful arugula, washed
Extra-virgin olive oil
Freshly ground pepper

Thinly slice 4 pieces of focaccia vertically. Place layer of figs on one piece of focaccia. Add a slice of prosciutto and a handful of arugula. Sprinkle arugula with olive oil. Season with pepper to taste. Top with another slice of bread, and press firmly on sandwich to flatten. Cut in half. Repeat from step 2 with 2 more slices bread.

Makes two sandwiches.

# posted by Rachael Narins @ Wednesday, August 11, 2004