Open-Faced Prosciutto and Plum Sandwiches

"On Wednesday he ate through three plums, but he was still hungry."

This was a tough one for us. We liked it and then we didn't and then we did. We literally had to pick it apart piece by piece to figure out what we liked and what we didn't. We finally decided that we really like the goat cheese, prosciutto and plum. I didn't mind the arugula but husband wasn't a fan and neither of us liked the "sauce" with the ginger on top. We used 2 different kinds of plums. The reddish one in the picture is called a black plum and the yellowish one is a sweet plum. We got a lot of plum recipes while searching for one so I think we may branch out and try others to see if they are any better. 3.5 out of 5 stars.

Recipe from Cooking Light

Serves: 4

Ingredients

• ¼ cups fig preserves
• 1 tablespoons fresh lemon juice
• ¼ teaspoons grated peeled fresh ginger
• ⅓ cups (3 ounces) soft goat cheese
• 4 (2-ounce) slices country wheat bread toasted
• 1 cups loosely packed arugula
• 2 ripe plums cut into thin wedges
• 3 ounces very thin slices prosciutto

Directions

1. Combine first 3 ingredients, stirring with a whisk; set aside. 2. Spread 3/4 ounce cheese evenly over each bread slice; divide arugula, plum wedges, and prosciutto evenly over sandwiches. Drizzle each sandwich with about 1 tablespoon fig preserves mixture.

Amount Per Serving

Calories: 318

Fat: 9.1g

Cholesterol: 26mg

Sodium: 689mg

Carbohydrate: 45.5g

Fiber: 1.9g

Protein: 13.1g