Frizzled Prosciutto and Black Olive Panzanella with Fig Vinaigrette

  • Yield 4 to 6 servings
  • Prep 20 minutes
  • Cook 8 minutes

Ingredients

1/3 cup fig preserves
2 tablespoons lemon juice
1/2 teaspoon finely chopped garlic
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon kosher salt
1/2 cup extra virgin olive oil
5 slices foccacia bread (cut about 3/4 inch thick), cubed
5 tablespoons olive oil, divided
1 1/2 cups thinly sliced prosciutto
6 cups coarsely chopped arugula
1 can (6 oz.) pitted California Black Ripe Olives, drained, coarsely chopped
2 cups halved small heirloom tomatoes or grape tomatoes
1/2 cup thinly sliced shallots
2 tablespoons finely chopped basil leaves
1 tablespoon finely chopped tarragon
1/2 cup Asiago cheese shavings

Instructions

 

PLEASE NOTE:  THIS IS A DUPLICATE ENTRY TO CORRECT A PREVIOUS ENTRY.  PLEASE ACCEPT THIS ONE!!!! THANK YOU!!!!

 

Preheat oven to broil.   

 

In a medium bowl, whisk together fig preserves, lemon juice, garlic, black pepper, and salt. Add extra virgin olive oil; whisk ingredients until well combined.  Set aside.

 

In a medium bowl, toss bread cubes and 3 tablespoons olive oil.  Arrange on a rimmed baking sheet.  Broil foccacia 3-5 minutes, or until lightly toasted.

 

Heat remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.  When oil is hot, add prosciutto to the skillet.  Cook 4-6 minutes, or until well crisped.  Transfer to a paper-lined plate to drain. 

 

In a large bowl, combine frizzled prosciutto, arugula, black olives, tomatoes, shallots, basil, tarragon, and toasted foccacia.  Toss to mix.  Drizzle fig vinaigrette over panzanella; toss well.  Top with Asiago cheese shavings.  Serve immediately. 

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