Open-Faced Prosciutto and Plum Sandwiches

Open-Faced Prosciutto and Plum SandwichesRecipe
Photo: John Autry; Styling: Cindy Barr
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.


4 servings (serving size: 1 sandwich)
Total time: 7 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 7 Minutes
Total: 7 Minutes

Nutritional 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


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


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.


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