Bruschetta al Prosciutto

Ingredients: 4 slices country bread, cut 1/2 to 3/4 inch thick, 2 garlic cloves, peeled and cut in half, Extra-virgin olive oil, 4 slices imported Italianprosciutto, about 1/6 pound, and 8-12 figs, stemmed and cut in half lengthwise.

I've loved prosciutto ever since I was a child. It was always part of the buffet my parents offered when their Italian friends gathered at our house for a party. What could be more natural than pink, buttery slices of prosciutto draped over grilled country bread? If possible, use Parma prosciutto, sliced a little thicker than paper-thin. If sliced too thin, the prosciutto becomes extremely fragile, tears easily, and the full flavor can't be appreciated.

When figs are in season, in June and in the fall, serve the bruschetta surrounded by ripe figs.

Ideal for brunch, as a light lunch, as a first course, or anytime in between!

Grill the bread on both sides until crusty on the ourside but still soft within. Rub one side of each slice of bread with cut garlic. Arrange bread slices on a platter and drizzle with a little olive oil. Top each slice of bread with a slice of prosciutto and surround with figs.

Makes 4 bruschettas.