Apricot & Prosciutto Toast

A couple of weeks ago I ate at a restaurant, and they had this new item on the menu called Fig and Prosciutto toast.  Because it sounded like me, I was intrigued.  So, I ordered it.  LOVED the concept.  So much so that I wanted to play with it and make it my own in subtle ways.  Instead of fig, I decided the sweet tang of apricot would be good.  And I dressed the arugula with a balsamic vinaigrette instead of whatever dressing the restaurant used.  And voila, The Apricot Prosciutto Toast was born!  Not to brag (ok, maybe just a little), but I like mine better.

First I tested my version on Sam.  Since he is sometimes a little less adventurous, I knew that if he liked it, it would be a success.  And he did like it very much!  Next I tried it on Steve.  When Steve got home from one of his business trips, I made it for him.  And he loved it too!  So then he told me to post the recipe, which is why I am here today.

Part of what makes this meal so inspired is that it can be served for breakfast, for brunch, or even as an entrée for either your noon or evening meal.  And it is so easy to put together!

LET’S SEE WHAT GOES INTO APRICOT AND PROSCIUTTO TOAST

Prosciutto is my favorite Italian meat.  It has such a buttery texture and a beautiful saltiness, which makes it a perfect complement to the sweetness of a fruit preserve.  Add the peppery taste of baby arugula, offset by the sweet acid of the balsamic vinaigrette, and the combination just can’t be beat. Paired with a warm sunny side up egg, with the delicious runny yolk.  Ahh…..

For my friends who don’t eat pork, you can replace the prosciutto with some smoked turkey.

Another key to this dish is the bread.  Notice that I have selected an organic whole grain with lots of seeds.  It’s not only a healthier bread choice, but the nutty flavor with the seeds helps complete the dish.

By the way, I’ve shared the salad dressing recipe before on my Pecan Feta Salad post.  But I will include the recipe here again for your convenience.

LET’S LOOK AT THE STEPS

First, make the dressing and set it aside while you complete the remaining steps.

Next, toast the bread, making sure to get some nice color.  I set the toaster at level 5.

Then spread the apricot preserves on the toast, going all the way to the edges for good coverage.  Don’t skimp.  You don’t want a dry piece of toast when you cut into your final product.

Next, dress your arugula, tossing it really well.  You want all the leaves to be coated on both sides.  Let the dressed salad sit for a minute.

Meanwhile, pile four to five slices of prosciutto on top of the apricot preserves.  Try to jumble the slices like this instead of laying them flat.  It helps with the presentation.

Then top the prosciutto with the dressed arugula.  Go ahead and pile it high!

Finally, melt the butter in a pan heated to medium and cook your egg sunny side up.

Transfer the apricot and prosciutto toast to a plate, add the egg, and serve while the egg is hot.

So yummy!  Maybe the best part is cutting off a piece with all of the goodies and dipping it in the luscious, runny yolk.  Oh my!

Seems to me that something this amazingly good needs to be shared.  Consequently, have your friends over for brunch and give them a treat!

Apricot & Prosciutto Toast

Lori

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings 4 servings

Ingredients

  

• DRESSING
• ¼ cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon agave nectar
• ¼ cup extra virgin olive oil
• 1 small to medium clove garlic diced
• TOAST
• 20 slices prosciutto very thin
• 4 slices of whole grain bread with seeds
• 4 cups baby arugula
• Apricot preserves
• 4 eggs
• Butter for frying eggs
• Salt
• Pepper

Instructions

 

• Start by mixing the balsamic dressing.
• Next, toast the slices of bread with the toaster set to medium.
• Spread apricot preserves generously on the toasted bread.
• Then, in a bowl, pour the dressing over the arugula, toss well, and let it sit for a minute.
• Meanwhile, loosely pile 4-5 slices of prosciutto over the apricot preserves on each toast.
• Finally, top with 1/4 of the dressed arugula salad.
• Fry 4 eggs sunny side up, in butter, over medium heat, adding salt and fresh ground pepper to taste.
• Place a prepared apricot and prosciutto toast on a dinner plate and add the fried egg.
• Serve while the egg is hot.