Focaccia with Prosciutto, Arugula & Goat Cheese

(As featured in Lady York's 2015 Holiday Magazine)

(photo: Michael Rao)



1 pkg. (5oz/130 g) creamed goat cheese

1 prepared rosemary focaccia bread, cut into 12 equal squares

6 slices proscuitto, cut in half

1 cup baby arugula

4 fresh large figs, quartered

Balsamic glaze



Spread goat cheese evenly on each focaccia square.

Add proscuitto and a few leaves of arugula on each square.

Top with fig quarter and drizzle with balsamic glaze.

SERVINGS 6-8 | PREP & COOK TIME 15 minutes


Copyright © 2016 Irene Matys.

All Rights Reserved.

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