ounces dried figs stemmed and cut into ¼ inch pieces
3
tablespoons sugar
1 1/2
cups water
1
tablespoon fresh lemon juice
Directions
1.
Cut baguette into 4, t-inch long pieces; split each piece horizontally, leaving one side intact. Spread all bread halves with fig jam. Layer bottom halves with prosciutto, cheese and arugula. Fold halves together and serve
2.
For Jam:
3.
In medium saucepan, combine figs with sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat. Cover and simmer until almost all liquid has evaporated and figs are tender (20 minutes)
4.
Transfer mixture to a food processor, add lemon juice. Puree until smooth.
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