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Open-Faced Prosciutto and Plum Sandwiches

Photo: John Autry; Styling: Cindy Barr
Hands-on time 7 mins
Total time 7 mins
Yield 4 servings (serving size: 1 sandwich)
Sweet fig preserves balance the tartness of the plums. Choose red or purple plums with bright, unblemished skin that are firm and plump to the touch.

Ingredients

  • 1/4 cup fig preserves
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon grated peeled fresh ginger
  • 1/3 cup (3 ounces) soft goat cheese
  • 4 (2-ounce) slices country wheat bread, toasted
  • 1 cup loosely packed arugula
  • 2 ripe plums, cut into thin wedges
  • 3 ounces very thin slices prosciutto

Nutrition Information

  • calories 318
  • fat 9.1 g
  • satfat 5.1 g
  • monofat 3.1 g
  • polyfat 0.6 g
  • protein 13.1 g
  • carbohydrate 45.5 g
  • fiber 1.9 g
  • cholesterol 26 mg
  • iron 4.4 mg
  • sodium 689 mg
  • calcium 161 mg

How to Make It

  1. Combine first 3 ingredients, stirring with a whisk; set aside.

  2. Spread 3/4 ounce cheese evenly over each bread slice; divide arugula, plum wedges, and prosciutto evenly over sandwiches. Drizzle each sandwich with about 1 tablespoon fig preserves mixture.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.