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Bruschetta w/ Proscuitto, Fig Jam & Arugula


Serves: 4 (2 bruschetta each)
  • 8 slices of your favorite Old World style bread
  • 1/2 cup Black Mission Fig Jam
  • 4 slices Proscuitto Ham cut in half
  • 4 fresh Basil Leaves Chiffonade
  • 4 Arugula Leaves
  • 2 tablespoons Balsamic Vinegar
  • 1 1/2 oz. Lodestar® Extra Virgin Olive Oil


Toast bread slices. Dress prepared bruschetta with fig jam. Top each bruschetta with a half slice of proscuitto. Dress the arugula and basil chiffonade with balsamic dressing, season and plate into center of serving dish. To eat top bruschetta with arugula and twist of fresh ground pepper. Highlight with Lodestar Extra Virgin Olive Oil over top and Enjoy!

Notes Appetizers of course start the evening’s events. Set the stage for a successful evening of entertaining with this classic recipe from Lodestar Culinary Director Jeff Anderson. Great ingredients to find at your local farmer’s market.

Chiffonade? French word for “made of rags.” For a recipe it means to cut into thin strips. For basil chiffonade stack leaves and roll. Cut along vein. Voila! Arugula is the leafy answer to onions but without the aftertaste.

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