Open-Faced Italian Sandwiches with Figs

This was my first time working with figs.  I've avoided them over the years because my experience with them consisted of fig newtons and a fig perel sauce The Stallion bought a few years back, both of which I find potent and, well, disgusting.

But lately I've been drawn to figs.  They are so beautiful and have a certain allure to them.

Having not ever held an actual fig before, I couldn't quite wrap my head around how they're eaten with the rind and all.

I was intrigued.  I had to get my hands on some of these puppies.  If only because they photograph so beautifully.

You can imagine my delirium when I found that they're currently in-season.

It was fate!  Pure fate.

Fresh figs are nothing like fig newtons.  The flavor is extremely delicate and just slightly sweet, a perfect addition to these salty, savory sandwiches.

These could be easily sized down using skinny baguette slices instead for a great party appetizer - I'm pretty sure that will be my next book club contribution!

Open-Faced Italian Sandwiches with Figs
Makes 4

Adapted from Spoon Fork Bacon

Ingredients:
4 ounces goat cheese
2 t. dijon mustard
4 slices rustic Italian or olive bread boule
8 ounces dry peppered salami, thinly sliced
8 ounces prosciutto, thinly sliced

2 ounces Pecorino, thinly sliced
½ lb (approx. 4-6) black mission figs, stems removed and sliced
honey for drizzling

1. Add mustard to goat cheese and mix thoroughly.
2. Spread about 2 tablespoons of the dijon goat cheese onto each slice of bread.
3. Layer bread slices with prosciutto, salami, Pecorino, then figs.
4. Drizzle with honey and serve.

Note:  You can use any combination of Italian meats and cheeses you wish.  If you're in Kansas City, the best place to find these obscure items is at Bella Napoli in Brookside - they import all of their cured meats and cheeses straight from Italy.