Featured Recipe
Fig Prosciutto Baguette
By Kate
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Sandwich with modified ingredients. Reduced bread portion. Butter swapped for olive oil spread. Chutney replaced by fig jam. Prosciutto quantity altered. Cheese swapped from cheddar to aged gouda. Added fresh arugula for bite. Onion replaced with thinly sliced shallots. Preparation reordered for efficiency. Slightly longer rest time for flavors. Cut sandwich diagonally instead of straight.
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Prep:
25 min
Cook:
15 min
Total:
40 min
Serves:
2 servings
sandwich
fig
prosciutto
quick meal
French cuisine
Introduction
Bread. Fruit. Meat. Cheese. The classic combo, but not as you know it. Less bread here, bites more precious. Olive oil instead of butter–richer, lighter footprint. Fig jam takes chutney’s place. Gouda steps in for sharp cheddar. Figs fresh, sweet, but softened by time sitting in sandwich. Arugula, peppery, cuts through fat. Shallots bring subtle sharpness, a whisper, not a shout. No fuss, no long cook. Waiting matters, flavors meld slowly. Cut diagonal shapes, sharp angles, easier to handle. Lunch or snack, quick fix but with edges of sophistication. Simple layering. Present tense. Bite in. The unexpected familiar.
Ingredients
About the ingredients
The half baguette size trims carbs but leaves enough bread to carry fillings without overpowering. Olive oil spread preferred for lighter fat, richer taste, replaced standard butter. Fig jam is smoother than chutney, less chunky, blends nicely with meats and cheeses. Prosciutto shaved thinner and slightly less in volume balances strong gouda slices instead of cheddar. Fresh figs quartered bring juiciness counterpoint to saltiness. Arugula adds greenery and subtle pepper notes. Shallots chosen for milder sweetness over crisp bite of red onions. All ingredients fresh, room temperature for best texture and flavor integration.
Method
Technique Tips
Start by oiling both sides of bread then spread fig jam on bottom half only to prevent sogginess yet keep sweet base. Prosciutto laid over gently—no folding—keeps slices intact. Cheese layered next, allowing mild melting if sandwich rests. Fresh figs distributed evenly to avoid clumping. Shallots thinly sliced and scattered lightly, arugula last for crunch and vibrancy. Press sandwich, let it sit about 10 minutes—flavor marriage happens here. Slice diagonally for sturdy pieces easier to eat. Optional wrap to keep intact if packing for later. No grill needed, straightforward prep with little hands-on time. Timing flexible, adjust rest based on fillings’ freshness and preferred texture.
Chef's Notes
- 💡 Use fresh baguettes—crisp outside, soft inside. Too stale? Texture suffers. Slice halfway for balance. Oil spread evenly, not too thick. Fig jam goes only below. Keeps bread nice. Layer with care to avoid slippage while eating. Fresh figs won't clump but distribute well.
- 💡 Arugula adds peppery bite—deal with it. This brings crunch but not too much. Shallots are milder than onions. Key point. Thin slices is what you want. Take your time here. Prosciutto laid flat, no folds. This ensures each bite carries flavor right.
- 💡 Resting the sandwich is crucial for flavors. Ten minutes isn't too long. It’s a simple wait, but worth it. Cheese can warm slightly. Don't rush. Aged gouda loves gentle heat. Cutting diagonally helps. Pointier edges are easier to manage. Enjoy those bites.
- 💡 Prep is easy, but pay attention. Start with oiling, then jam, then layers. Don’t swap order. Each stage matters. Check your ingredients’ freshness. Fresh figs bring juiciness. Arugula vibrant for color and taste. Stability in slices is important—no messy sandwiches.
- 💡 Messy sandwiches may appeal; keep it neat. Wrap if saving for later. Or serve immediately. Meal flexibility is key here. Don't overthink storage. Longer rest for flavor meld still tasty next day. Know the balance—fresh ingredients matter.
Kitchen Wisdom
What if I can't find fresh figs?
Try dried figs, or maybe skip them. You could use different fruit too. Dried brings sweetness but varies texture. Not the same but can work. Experiment with flavors.
Can I use another cheese?
Yes, it’s okay. Choose soft cheese or even mozzarella. Gouda's flavor profile unique. But if you like, swap. Makes a difference in taste. Flavor balance shifts other layers.
How do I store leftovers?
Wrap tightly in foil or plastic. Keeps moisture in. But best enjoyed fresh. If in fridge, eat within day. Check freshness before diving back in. Flavors do change.
Can I add more ingredients?
Absolutely, build upon this. Add roasted peppers or nuts for crunch. Balance is key though. Each extra layer changes overall. Test out combinations to suit your taste.
