4 teaspoons Dijon mustard
8 (3/4-ounce) slices Italian bread, toasted
1 cup baby arugula
2 ounces very thin slices prosciutto
2 ounces Manchego cheese, shaved
8 fresh figs, cut into thin slices
2 tablespoons fig jam
1. Spread 1 teaspoon mustard over 4 bread slices. Arrange 1/4 cup arugula over each bread slice.
2. Divide prosciutto evenly over bread slices; top evenly with cheese and fig slices.
3. Spread 1 1/2 teaspoons jam over remaining 4 bread slices. Top each serving with 1 bread slice, jam side down.
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