Open-Faced Prosciutto And Plum Sandwiches

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1/4 cup fig preserves

1 tablespoon fresh lemon juice

1/4 teaspoon grated peeled fresh ginger

1/3 cup (3 ounces) soft goat cheese

4 (2-ounce) slices country wheat bread, toasted

1 cup loosely packed arugula

2 ripe plums, cut into thin wedges

3 ounces very thin slices prosciutto

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