Fig, cheese, and prosciutto open-faced sandwiches

6 thick slices country bread

2 ounces soft goat cheese

1 clove garlic, finely chopped

3/4 cup grated fontina cheese

1/2 pound fresh figs, thinly sliced

Salt and pepper, to taste

12 thin slices prosciutto

Turn on the broiler. Place the bread slices on a baking sheet and broil them, watching the slices carefully, until they are golden. Turn the slices over and brown the second side until not quite golden.

Remove the bread from the oven. Spread the lighter side of the bread with goat cheese and sprinkle with garlic and fontina. Return to the oven and broil just until the cheeses melt.

Arrange figs on each slice of bread, add salt and pepper, and drape two slices of prosciutto across the tops. Serve at once.

SERVES 3