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
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