Ingredients
- 100 grams Unsalted Butter
- 25 grams Honey
- 2 grams Coarse Sea Salt
- 5 loaves Calfiornia Fig Spelt Bread (see recipe)
- 320 grams Sliced Prosciutto
- 640 grams Crumbled Blue Cheese
- Microgreens for garnish
- Balsamic Glaze for garnish
- 20 each California Dried or Fresh Figs Whole
Directions
Preheat a convection oven to 360°F.
Melt the butter in a saucepan over medium heat. Stir in the honey and salt. Remove from the heat.
Cut the loaves into thin slices, about ¼-inch thick. Place on a parchment-lined sheet pan.
Brush each slice with the honey butter mixture.
Bake until the edges have turned a golden-brown color, about 17 minutes. Let crackers cool completely.
Top each cracker with 4 grams prosciutto and 8 grams (about 1 tablespoon) crumbled blue cheese. Add a few sprigs of microgreens to each.
Quarter each California Fig and add ¼ Fig to each cracker. Drizzle with balsamic glaze before serving. Serve immediately.