Fig and Mortadella Open Face Ciabatta

Prep Time: 15 minutes
Cook Time: 15 minutes
Serving Size: 8
Fig and Mortadella Open Face Ciabatta

With a quick sweet-and-sour homemade fig jam, this flavourful mortadella sandwich will please any discerning palate.


  • 8 dried figs, stems trimmed
  • 4 tsp (20 mL) balsamic vinegar
  • 4 tsp (20 mL) honey
  • 1 tsp (5 mL) grainy mustard
  • 8 slices ciabatta bread, toasted
  • 1 tbsp (15 mL) olive oil
  • 1 pkg (125 g) San Daniele® Mortadella
  • 1 cup (250 mL) baby arugula
  • 1/3 cup (75 mL) crumbled goat cheese


  1. Bring 2 cups (500 mL) water to boil in small saucepan. Reduce heat to low. Stir in figs; poach for about 10 minutes or until tender. Drain and let cool completely.
  2. In small food processor or blender, mix together poached figs, vinegar, honey and mustard until jam-like consistency.
  3. Brush toasted bread with oil; spread with fig jam. Top with mortadella, arugula and goat cheese.
  4. Tip: Fig jam is also a great addition to a charcuterie board.

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