Frizzled Prosciutto and Black Olive Foccacia Panzanella

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


1/3cup fig preserves



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.