Fig Prosciutto Bruschetta

Preheat the broiler. Slice the baguette crosswise into 16 (1/2 inch) slices. Lay the slices on a baking sheet and lightly brown each side under the broiler. Remove from the oven and brush one side of each bread slice with a little olive oil. Remove the bread slices to a platter.

Cover the same baking sheet with aluminum foil. Slice the figs lengthwise into 3 to 4 slices. Lay the figs on the aluminum covered baking sheet cut side down. Brush the top of the figs with some of the chestnut honey and return the baking sheet to under the broiler and broil until the top of the fig is just beginning to brown and is beginning to bubble. Then remove from heat.

Lay a slice of the prosciutto onto each of the prepared bread slices, folding it to fit, and cutting off any excess as needed. Use a spatula and place a slice of fig onto each slice of prosciutto topped bread. Sprinkle the top with a little cracked black pepper and serve immediately.

Variation:
1 (3 Ounce) Log Goat Cheese, Softened

If desired, once the bread has been brushed with olive oil, spread on a little of the goat cheese over the top of each slice, before placing the prosciutto on top.

Note: As with almost every great Italian dish, the results depend on the quality of your ingredients, not fancy preparation. Choose a good textured crusty Italian bread, either Prosciutto di Parma or San Daniele Prosciutto, and fresh, ripe figs that are firm enough to retain their shape when sliced.