Instructions: * Note: Thomas likes hazelnut bread.

Toss a loosely packed cup of arugula (enough for four sandwiches) with a little salt and extra-virgin olive oil so the leaves are just coated. Lightly grill or toast halves or slices of rustic bread.

Spread bread for each sandwich with 1 tablespoon mascarpone cheese, then top with some arugula. Arrange 3 slices prosciutto on top of arugula. Top each sandwich with 1 1/2 thinly sliced fresh figs. Dot with freshly ground pepper. Can be served open-face.

This recipe yields 4 servings.

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