Open-Faced Prosciutto and Plum Sandwiches

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.

Yield: 4 servings (serving size: 1 sandwich)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 7 Minutes
Total: 7 Minutes

Nutritional Information

Amount per serving
  • Calories: 318
  • Fat: 9.1g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 13.1g
  • Carbohydrate: 45.5g
  • Fiber: 1.9g
  • Cholesterol: 26mg
  • Iron: 4.4mg
  • Sodium: 689mg
  • Calcium: 161mg

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

Preparation

  1. 1. Combine first 3 ingredients, stirring with a whisk; set aside.
  2. 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.
Note:

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.

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