Chatelaine September 2013

Ingredients

• 250 g demi-baguette
• 1/2 cup extra-smooth ricotta
• 1/4 cup fig jam
• 5 prosciutto slices

Directions

1. Slice baguette into 36 1/4 inch slices.

   2. Spread ricotta on half the slices, spread fig jam on remaining slices.

   3. Cut prosciutto into 4 pieces, layer over ricotta.

   4. Sandwich with fig-jam slices. Brush both sides with butter.

   5. Heat grill pan over medium. Grill in 2 batches, until bread is toasted and dark grill marks appear (2-3 mins).