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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Open-Faced Prosciutto and Plum Sandwiches

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.

Cooking Light JULY 2011

  • Yield: 4 servings (serving size: 1 sandwich)
  • Hands-on:7 Minutes
  • Total:7 Minutes

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. 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.

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.

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
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Open-Faced Prosciutto and Plum Sandwiches recipe

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