soooo good

This is another Fav of mine - will be making this week end , thanks Martha! This fig spread also is great with peanut butter on a really good whole wheat bread, on crackers or pear with a slice of parm cheese YUM!!!!!

Fig Spread (Below) 1 baguette or Italian bread 8 slices prosciutto 8 thin slices Asiago cheese 8 to 12 arugula leaves Fig Spread 1 package (10 ounces) dried Calimyrna figs, stemmed and cut into 1/4-inch pieces (about 1 3/4 cups) 3 tablespoons sugar 1 tablespoon fresh lemon juice

Make fig spread: In a medium saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil. Reduce heat; simmer, covered, until most of liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes. Transfer mixture to a food processor; add lemon juice. Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency). Cut 1 baguette or Italian bread into four 5-to-6-inch pieces; split each piece horizontally. Spread 1 to 2 tablespoons Fig Spread on all 8 halves; layer 4 halves with 2 slices prosciutto, 2 thin slices Asiago cheese, and 2 or 3 leaves of arugula. Top with remaining bread halves. Serve. Prosciutto and Fig Spread Sandwich Serves 4 | Prep Time: 15 minutes | Total Time: 15 minutes