Prosciutto and Apricot Bruschetta
![](https://www.michaelponzio.com/wp-content/uploads/2016/12/Prosciutto-and-Apricot-Bruschetta-e1482246409465-760x470.jpg)
You can make this jam out of apricots, peaches, plums or nectarines. When making jams and preserves, always use fresh fruit for the purest, freshest flavor.
Difficulty: Medium
FOR THE JAM
- Using a small sauce pot
combine the apricots, sugar, lemon juice and vanilla bean and bring to a simmer
- Allow the mixture to simmer for 20 minutes until a thick jam has formed
- Chill the jam and set aside
FOR THE BRUSCHETTA
- Drizzle the ciabatta bread with olive oil and toast the bread until crisp on the outside and soft on the inside
- Spread the Ricotta Cheese
over the warm bread
- Lay the Prosciutto Di Parma
over the ricotta and place a spoonful of the apricot jam on top