Susan from Food Blogga
Select a hard, crusty bread of your choice, such as ciabatta. Make
thick slices, and brush with extra virgin olive oil. Broil or toast
until golden and crisp.
Quarter the fresh figs. In a medium
skillet over medium heat, warm 1 teaspoon of olive oil per 1 quartered
fig. Saute for 2 minutes, or until lightly browned and caramelized.
Spread
about 2 teaspoonfuls of mascarpone cheese on each toasted bread slice.
Top each slice with some fresh arugula, 2 fig quarters, a splash of aged balsamic
vinegar, a splash of lemon juice, some kosher salt crystals and freshly
ground black pepper, and several thin slices of fresh basil. Garnish
with lemon zest curls if desired, and serve immediately.