Prosciutto with Fig Preserves and Arugula

A Mediterranean masterpiece on a slice of crusty bread! Preparation is deceptively simple given the depth of flavor it delivers. The salty, sweet, herbaceous, creamy, crunchy combination is utterly beguiling. This light but satisfying open-face sandwich will transport you to a seaside café where you can see the sunlight glinting on the water and taste the best that the land of the region has to offer. Equally impressive for an intimate picnic or a large gathering.
- 2 slices of hearty bread, toasted or grilled (sourdough is great, ciabatta is too)
- 4 T Wildfare Fig Preserves with Chia Seeds
- 4 oz prosciutto
- 4 oz arugula, dressed with:
- 1 T Wildfare Early Harvest EVOO
- ½ T Wildfare Pomegranate Dressing
- Salt and pepper to taste
Grill or toast the bread.
Spread the Fig Preserves evenly on the two slices.
Place the prosciutto on top of the preserves, ribboning for height and texture.
In a bowl, dress the arugula with EVOO and Pomegranate Dressing. Salt and pepper to taste.
Pile dressed arugula on top of the prosciutto.
Eat with abandon as long as you have a napkin! Or if you prefer, use a knife and fork. Either way, it’s delicious!
10 OZ
Fig Preserves
with Chia Seeds
Only four ingredients! Luscious chunks of figs, date juice concentrate and a hint of lemon. Chia seeds are a natural thickener. Powerfully delectable!
16.9 FL OZ
Extra Virgin Olive Oil
Early Harvest
Made from the highest quality Memecik olives from the Aegean region. Balanced, complex – a beautiful finish on salads, soups, stews, or charcuterie.
8.45 FL OZ
Pomegranate Dressing
Painstakingly reduced to produce a delectable dressing that packs a delightful punch of sweet and sour flavors. Awaken your palate!

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