Baguette with Prosciutto, Gorgonzola and Fig Jam

Right before the holidays a friend posted on Facebook about a recipe for Baguette with Prosciutto, Gorgonzola and Fig Jam. It sounded divine and I immediately planned my New Year's Eve menu around it.

I only made about a quarter of the baguette because it was just SP and I eating these (Baby Girl licked all the fig jam off her slice - she turned her nose up at the gorgonzola and tried the prosciutto but claimed she didn't like it). The recipe below is my best guess at how much of everything you'll need for a full baguette.

I used gorgonzola (and only a little bit at that) but the flavor was still a bit too pungent for me. Soña recommended layering the fig jam and cheese together to help cut the flavor a bit so that's how I wrote the recipe below. I also think Brie would be excellent. Good thing I have 3/4 of a jar of jam left. Have you tried fig jam? I hadn't before making this and it was great!

Baguette with Prosciutto, Gorgonzola and Fig Jam
Recipe from Soña

1 French baguette
1 small jar fig jam
8oz blue cheese
12-16oz prosciutto, thinly sliced

Preheat the oven to 400 degrees (or preheat the broiler).

Slice the baguette into 1/2"-thick slices, on a slight bias. Place on a baking sheet lined with parchment paper and toast briefly, until just starting to brown. Remove from the oven.

Top each slice with a small amount of fig jam. Add some blue cheese then a slice of prosciutto.

Return to the oven (or broiler) and heat until the cheese melts and the prosciutto starts to crisp.

Serve immediately.