Brie, Prosciutto, Arugula & Fig
- 24 Sesame Crisps
- 4 oz. Brie or Camembert
- 4 oz. prosciutto, cut into cracker sized pieces
- 6 fresh figs or dried figs, stems removed and quartered
- 24 fresh arugula or baby spinach leaves
Place a slice of Brie or Camembert atop each crisp. Follow this with an arugula leaf. Next, gently arrange a few folds of silky prosciutto, and finish the entire gorgeous creation with one or two tiny fig quarters. Grind a little fresh black pepper over the top and serve at once.
Dried figs may be softened by soaking in near boiling water and patting dry; the figs will be much easier to cut once they are soaked. Most strong, creamy cheeses will work well here, and if you have it on hand, a few drops of aged balsamic vinegar would make a lovely finishing touch!