Crave Wednesday: Open-Faced Prosciutto and Plum Sandwiches

After our race on Saturday we decided to continue with the family holiday activities and brought this act down to the Hotel Del Coronado.  It's one of our annual traditions to visit and see it all decked out and drink hot cocoa.  This year the beautiful tree was covered in white lights and ornaments.  Silver packages circled the boughs.  Thatkid took one look and said "It's a White Christmas!"

Which is a totally novel concept to all of my boys.  Because the only thing white about our Christmases is the white sand.

Last year we added a new element to our visit, ice skating!  Since Thatboy took to the ice last year, this year it was my turn to skate with Thatkid.

We also stumbled on an area we hadn't previously visited, and found even more fanciful decor.

Last year our visit to the Del was on Christmas Eve, and it was noticeably colder.  This year it was downright warm.  So much so that as the boys sipped their hot cocoa, I went with an iced drink instead.

And for dinner, I went with a warm weather twist on some Christmas classics - fig and sugar plum.  Both take a decidedly summery twist on this open faced sandwich, but the flavors seem very holiday-esque. 

Open-Faced Prosciutto and Plum Sandwiches (From Cooking Light)

1/4 cup fig preserves

juice of half a lemon

1/4 tsp grated peeled ginger

1/3 cup goat cheese

4 slices county wheat bread, toasted

1 cup loosely packed arugula

2 ripe plums, cut ito thin wedges

3 oz thinly sliced prosciutto

1. Combine fig preserves, lemon juice, and ginger, stirring with a whisk, set aside. 
2. Spread 3/4 oz of goat cheese on each toast slice.
3. Divide arugula, plum wedges, and prosciutto evenly among sandwiches
4. Drizzle each sandwich with 1 Tbsp preserve mixture.