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 10g, carbohydrate 22g, fat 7 g, saturated fat 3g, fibre 1g, sugar 6g, 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 10g, carbohydrate 22g, fat 7 g, saturated fat 3g, fibre 1g, sugar 6g, salt 1.3 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
