Prosciutto and Fig Focaccianini

By exdircomp

Ingredients

• Fig Spread:
• Ingredients
• 2 cups dried figs, stems removed and halved
• 3/4 cups balsamic vinegar
• 1 teaspoon sugar
• Sandwich Build:
• 4 squares focaccia bread
• 8 ounces Italian sharp cheese, such as Fontinella, or asiago, sliced
• 1 pound Prosciutto, thinly sliced
• Olive oil, for brushing

Preparation

Step 1

For the fig spread: Bring the figs, 1 cup water, balsamic and sugar to a simmer in a small pot. Simmer until the figs rehydrate and the liquid reduces and thickens, about 15 minutes. Let cool. Once cool, place in a food processor and puree until smooth, 20 to 30 seconds.



For the sandwich build: Preheat a griddle over medium-low heat or heat a panini press. Slice 1 focaccia square in half. Place a thin layer of the fig spread on the inside of both halves. Place a couple slices of cheese on the bottom, and then place 4 ounces meat on top. Close and lightly brush the bread with olive oil. Griddle the sandwich until golden and warm, about 4 minutes a side. Repeat with the remaining ingredients.