Some days it’s just too hot to cook in the summertime, so you may feel like making a meal that’s super simple without turning on the oven or stove. Toasts, tartines, or open-faced sandwiches, as they are often called, are a satisfying choice at mealtime and during this season, make total sense because there’s no cooking involved.
My fig trees are full of fresh fruit and if the birds would stop beating me to the punch, I actually can grab a few to use in recipes this summer. I bought some reflective tape and stapled strands to each branch to deter these little creatives from pecking away at my figs, and so far I’ve only noticed a few half eaten. However, it hasn’t completely scared them away because when I was watering the other day, I saw a few of them circling the perimeter in anticipation of my departure.
I love goat cheese and whipping it up with some cream makes it super soft and creamy. Goat cheese goes really nicely with fresh figs and to build on those tastes, a slice of salty prosciutto and a drizzle of honey brings it all together. I toasted slices of sourdough bread in my toaster, so I didn’t need to turn on the broiler or stove-top grill before assembling. I also added a few basil leaves for fragrant herbal notes that are so pleasant with each bite. I think these toasts make the perfect light meal, or appetizer to share with friends. They are also pretty nice at lunchtime.
4 ounces goat cheese
1/4 cup heavy cream
8 slices sourdough bread
8 slices prosciutto
4 fresh figs. sliced
2 tablespoons honey
basil leaves for garnish
(Makes 8 Toasts)
- In a food processor or in a large bowl, whip together goat cheese and cream until smooth. Add a little water if you need to thin.
- Toast bread in toaster and slice in half. Spread each slice with whipped goat cheese.
- Top each toast with one slice of prosciutto and top with two or more slices of figs.
- Drizzle toasts with honey and top with fresh basil leaves. Enjoy!