It’s that time of year in our local farmers’ markets. Our longer than average spring has given way to summer and with it has come one of the fruits that I only started eating when I moved to California - figs, glorious figs. There are some fruits whose appearance and tastes you can describe by comparing it to another. But a fig… Nothing tastes like a fig. It just is. Figs are popping up all over and once again, I am beginning to flirt with the idea of adding a tree to my garden. Until then though, I have kind friends who help satisfy my cravings by sharing from the bounty of their own gardens. This sandwich is the result of one such gift - a basket of black mission pigs.
While there are many ways to add figs to your diet, this is by far my favorite. The saltiness of the prosciutto, creaminess of the Cambazola (a soft ripened triple cream blue cheese) and the nuttiness of arugula – what at taste sensation. If ever a sandwich could be described as sensual, then this is it.
- 2 slices bread (we used a multigrain loaf from Harvest Grain)
- 8 slices figs (about 2 large figs)
- 2 slices (about 2 oz) Cambazola (or other soft ripened cheese)
- 3 slices prosciutto
- 1/4 cup arugula
- fresh black pepper
Lightly toast both slices of the bread. You are not trying to get the bread crunchy. You just want to get it warm enough so that it will heat and slightly melt the cheese when it is added. While the bread is toasting, wash and dry the arugula and slice the fig.
Remove the toast from the oven/toaster and completely cover one slice with the arugula. Layer the slices of prosciutto over the arugula and add the cheese. Now layer this with the sliced figs. Drizzle with honey (about 1 teaspoon) and sprinkle with a small amount of fresh cracked pepper. Trust me; you need the pepper. It’s just that other taste dimension Top the sandwich with the other slice of bread. Slice diagonally and enjoy while the bread is still slightly warm.