Ricotta, fig & prosciutto crostini
Little Italian toasts topped with creamy cheese, sweet fruit and salty ham - a killer combination to be served as a nibble
Difficulty and servings
MAKES 6
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Low-fat, Super healthy
- Heat a griddle pan to hot. Brush sourdough with olive oil, then grill for 1-2 mins on each side until lightly charred.
- Spread the toasts with ricotta. Top with figs and prosciutto. Drizzle with honey before serving, if you like.
PER SERVING
192 kcalories, protein 10.0g, carbohydrate 22.0g, fat 7.0 g, saturated fat 3.0g, fibre 1.0g, sugar 6.0g, salt 1.3 g
Recipe from Good Food magazine, September 2012.
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http://www.bbcgoodfood.com/recipes/2415650/
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Ingredients
- 6 slices sourdough bread
- olive oil , for drizzling
- ½ x 250g tub ricotta
- 3 large figs , thinly sliced
- 90g pack prosciutto
- a little clear honey , for drizzling (optional)
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Difficulty and servings
MAKES 6
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Low-fat, Super healthy
Ingredients
- 6 slices sourdough bread
- olive oil , for drizzling
- ½ x 250g tub ricotta
- 3 large figs , thinly sliced
- 90g pack prosciutto
- a little clear honey , for drizzling (optional)
PER SERVING
192 kcalories, protein 10.0g, carbohydrate 22.0g, fat 7.0 g, saturated fat 3.0g, fibre 1.0g, sugar 6.0g, salt 1.3 g
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