Ingredients

12 bias-cut slices (about 1/2 inch thick) baguette-style French bread
1 tablespoon olive oil
1 tablespoon butter
1 cup thinly sliced onion
1 ounce thinly sliced prosciutto, chopped
2 - 3 tablespoons fig preserves
2 - 3 ouncessliced taleggio cheese

Instructions

1. Preheat oven to 425 degrees F. Lightly brush both sides of bread slices with olive oil. Place bread slices on a baking sheet. Bake for 7 to 9 minutes or until bread is crisp and lightly browned, turning once.

2. For caramelized onion, in a small skillet, melt butter. Add onion. Cook, uncovered, over medium-low heat for 10 to 15 minutes or until onion is tender and golden brown, stirring occasionally. Remove pan from heat. Stir in prosciutto.

3. To assemble, spread fig preserves on toasted bread slices; top with onion mixture and taleggio cheese. Return bread slices to the baking sheet. Bake about 3 minutes or until bruschetta is heated through and cheese is softened. Serve warm or cool. Makes 12 servings.

Make Ahead Tip Prepare and bake bread slices as directed; cool. Store in an airtight container at room temperature for up to 24 hours. Prepare caramelized onion as directed; cool. Cover and chill for up to 24 hours. Assemble and bake the bruschetta as directed.

Appetizer