Figs are a key part of Sicilian cuisine, alongside lemons, olives, and almonds. Native to western Asia and the Mediterranean, they have grown wild in Sicily for centuries. Today, two types—"Italian White" and "Italian Black"—are cultivated, ripening from July to September with a rich, sweet, honey-like flavor and berry notes. Enjoy figs on their own, paired with aged cheese (Parmigiano Reggiano is our favorite), or made into jam for bread, meat, or pizza. You can even dry them for traditional Sicilian treats like cuccidati. Now, let’s dive into a simple and delicious recipe: Fig and Prosciutto Bruschetta, made with one of our favorite fig jams. Perfect for snacking or entertaining!
Ingredients
6-8
Fresh sliced bread
Fig Jam
Prosciutto
Lemon Juice
EVOO
Parsley
Preparation
20 minutes
Cut fresh loaf of bread into 1 inch slices, drizzle with Extra Virgin Olive Oil, and toast under broiler until lightly browned
Remove from oven and top with generous amount of fig jam
Lightly drizzle with lemon juice
Cut prosciutto slices in halves
Top each bruschetta with half a slice of prosciutto
Garnish with parsley
Serve alongside Castelvetrano olives and your favorite cheese
