5 open faced prosciutto Recipes

fig preserves, fresh lemon juice, grated peeled fresh ginger, soft goat cheese, country wheat bread, toasted, loosely packed arugula, ripe plums, cut into thin wedges, very thin slices prosciutto

olive oil, divided, sliced red onions, golden brown sugar, balsamic vinegar, dried crushed red pepper, thick slices crusty bread (each 4x6 inches), prosciutto, fresh ricotta cheese, fresh rosemary sprigs

baguette , slices 2 per sandwich (not too thick), prosciutto , fairly thin (not paper thin, you don tsp want it falling apart), provolone cheese , 2 per sandwich, olives (to toast the baguettes), eggs (large or extra large), boursin cheese (garlic herb, chive, any combination, you can use the whole container for very creamy eggs or less if), black olives, sliced (more or less to taste, 1 small 4 oz can works perfect ), butter, salt, pepper, egg yolks (use extra large eggs), fresh lemon juice, sun-dried tomatoes, chopped (packed in oil), butter, olive oil, salt, pepper

ciabatta, canola oil or 2 tbsp olive oil, salt and pepper, grated lemon zest, fresh lemon juice, dijon mustard, mayonnaise, salt & freshly ground black pepper, canola oil or 1/4 cup olive oil, chopped fresh chives, arugula, washed and dried, canola oil or 1 tbsp olive oil, country ham or 8 slices prosciutto, eggs