Open-Faced Prosciutto and Plum Sandwiches

We loved these! I made them on little baguette slices, and my husband and I both think they would make impressive appetizers, done on a crostini.

I didn't find fig preserves at the grocery store, and I knew that this would be the only recipe I'd use them for, so I decided to skip them. The flavors all worked well together. My only complaint was that 'wedges' were too big, and made the sandwich really messy.

Wasn't crazy about the fig preserves--but i'm not a fig person. May be better with just a drizzle of reduced balsamic vinegar. But the recipe was really tasty otherwise.

I would never think of making this again - I'm sorry to say that it was disaster on a plate and defintiely didn't work as a sandwich. We ended up trying to eat it as a salad, which was a lot less messy, but the whole mix of ingredients did not work for me at all. The fig preserves were such a waste as I wouldn't use them again (way to sweet for me) in anything, and the preserve dressing mixed with the goat cheese was an awful combination of flavors in my opinion. I immediately threw out this recipe without even asking how my husband liked / didn't like it - it was never going to go in another weekly meal plan for me.

I don't consider myself a "sandwich person," but figured with the combination of fig preserves, ginger, proscuitto and goat cheese, how could you possible go wrong? You can't. This was absolutely divine and I will make it often!