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Fig, Prosciutto, and Manchego Pumpernickel Toasts

Serves

Makes 12 Toasts

Prep Time

10 Minutes

Cook Time

5 Minutes

Looking for a show-stopping appetizer that’s simple to make yet tastes gourmet? Fig, prosciutto, and Manchego on pumpernickel toast with fig balsamic vinegar offers a perfect balance of sweet, salty, and savory flavors.

This appetizer is a beautiful combination of fresh, savory, and sweet elements, making it a crowd-pleaser at any event. The fig balsamic vinegar adds sophistication, while the prosciutto and Manchego elevate the flavor complexity. Whether you're hosting a fancy dinner or a casual gathering, these pumpernickel toasts are sure to impress.

Enjoy your elegant bites!

Products used: Fig Balsamic Vinegar

Ingredients

2 tablespoons SOOC Fig Balsamic Vinegar
12 pumpernickel bread squares
6-8 fresh figs, sliced into quarters or halves
6-8 slices of prosciutto, torn into smaller pieces
1 block of Manchego cheese, thinly sliced or shaved
4 tablespoons fig jam
Olive oil, for brushing the bread
Fresh thyme (optional), for garnish

Directions

1. Preheat the oven to 375°F. Brush both sides of the pumpernickel bread slices lightly with olive oil. Arrange the slices on a parchment-lined baking sheet in a single layer. Toast in the oven for 5-7 minutes, flipping halfway through, until the bread is crisped and golden.

2. Once the bread is toasted, begin assembling the toasts. Spread a layer of fig jam on each slice, followed by a thin slice of Manchego cheese. Add a piece of prosciutto on top, and finish with a slice of fresh fig.

3. Drizzle the SOOC Fig Balsamic Vinegar over the assembled toasts. If desired, garnish with fresh thyme for added aroma and flavor.

4. Arrange the toasts on a serving platter and serve immediately. Enjoy!