If you don’t have time to make the fig jam from scratch, look for a good-quality version at your grocery store. Asiago cheese has a mild, nutty flavor; parmesan cheese can be used in its place.

　　

Ingredients

serves 4

　　1 large baguette or soft Italian bread loaf

　　Fig Jam (recipe below)

　　4 ounces prosciutto, thinly sliced

　　4 ounces Asiago cheese, thinly sliced

　　1 small bunch arugula, washed well and dried

　　

Fig Jam

10 ounces dried Calimyrna figs, stemmed and cut into 1/4-inch pieces (about 1 3/4 cups)

　　3 tablespoons sugar

　　1 1/2 cups water, plus more if needed

　　1 tablespoon fresh lemon juice

　　(makes 1 3/4 cups)

　　

Step 1

Cut baguette into four 5- to 6-inch-long pieces; split each piece horizontally, leaving one side intact. Spread all bread halves with fig jam; layer bottom halves with prosciutto, cheese, and arugula. Fold halves together, and serve.

　　

Fig Jam

Step 2

In a medium saucepan, combine figs with sugar and the water. Bring to a boil, stirring to dissolve sugar. Reduce heat. Cover and simmer until almost all liquid has evaporated and figs are very tender, about 20 minutes.

　　

Step 3

Transfer mixture to a food processor; add lemon juice. Puree until smooth (if mixture is too thick, add up to 1/4 cup additional water, a little at a time). Jam can be refrigerated up to 1 month in an airtight container.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.