ROASTED FIG WITH VANILLA SEA SALT
AND PROSCUITTO BRUSCHETTA

1 loaf ciabatta
2 tbsp. olive oil for brushing bread
6 ripe figs
1 tbsp. almond oil for brushing figs
1 tsp. vanilla sea salt (or sea salt)
2 cloves garlic
1/4 cup marscapone cheese
12 slices proscuitto
2 tbsp. balsamic vinegar
1 tbsp. olive oil for vinaigrette
4 leaves radicchio, sliced thinly (chiffonade)
4 leaves basil, sliced thinly (chiffonade)

Preheat oven to 425 degrees F.

Slice loaf of bread on the bias into 1/3rd inch thick slices and place on foil lined baking sheet. Lightly coat with olive oil.

Cut figs in half and place on another foil lined baking sheet. Lightly coat with almond oil and then sprinkle with sea salt over open side of figs.

Place both bread and figs in the oven and toast/roast for about 12 minutes.

Cut garlic cloves in half and rub the sliced side against the toasts to produce a subtle garlic flavor. Lightly spread marscapone cheese onto the toasted bread. Drape a slice of proscuitto over each toast.

Whisk olive oil and balsamic vinegar together. Use half of the balsamic vinaigrette to dress the radicchio.

Sprinkle a few slivers of radicchio onto each piece of bruschetta. Top with roasted fig. Drizzle the remaining vinaigrette onto each fig and top with basil.

The saltiness of the proscuitto, creaminess of the marscapone, crispness of the bread, sweet lushness of the fig, spiciness of the radicchio, earthiness of the basil and the tartness of the balsamic vinaigrette = a flavor combination you will crave forever and ever.