Nov 5, 2012
With salty prosciutto, sweet figs and creamy ricotta, this irresistible sandwich is perfect for a quick gourmet lunch!
1 Stefano’s Bread Buns, sprinkled with rosemary
6 slices proscuitto, thinly sliced
2 figs, fresh or dried, quartered
Handful arugula leaves
1/3 cup ricotta, drained
Honey, for drizzling
Olive oil, for drizzling
Slice bread in half to make 2 open-faced sandwiches.
Assemble open-faced sandwiches with ricotta, proscuitto, arugula and figs. Drizzle with honey and olive oil.
Yield: 2 servings.