Open-Faced Prosciutto and Plum Sandwiches

Tart plums, tangy goat cheese and salty prosciutto make an amazing sandwich. The surprise kicker was the hint of ginger in the background. If you do not like these ingredients, then this sandwich is not for you. If you DO like all of the above but  never thought of pairing them together, think again! This sophisticated light lunch was just what I needed to brighten my day. Never mind the fact that I will eat anything with prosciutto on it. I am one of those salty snackers. More often that not, I am reaching for french fries or a bag of potato chips, not a chocolate bar. Not everyone is like me, but if you are, there's one more reason to make this sandwich!

Ingredients (adapted from the July 2011 issue of Cooking Light)

1/8 cup fig preserves

1 tbsp fresh lemon juice
1/4 tsp grated peeled fresh ginger
2 ounces soft goat cheese
1 large English Muffin, toasted
1/4 cup loosely packed arugula
1 ripe plums, cut into thin wedges
2 ounces very thin slices prosciutto

Goat cheese always adds a creaminess to sandwiches. This sandwich had layers and layers of tasty goodness. There was the crunch of the toasted bread on the bottom, the creaminess of the goat cheese (as I mentioned), the juiciness of the plums and the zing of the fig preserve mixture, all in one bite! 

You don't want to stop eating because each bite taste a little more like a different ingredient...

Directions:
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. Makes 4 sandwiches.

The great thing about this recipe is that it can easily be adapted to feed just one, as I did above. I was working from home one day, made this sandwich for myself and ate it while watching Food Network. Yup, I did. Now... what do I do with that barely-touched jar of fig preserves - any ideas? Send them my way!

Tutti Mangia!