Cherry bruschetta
- Tom Kerridge
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makes 12
Easy
Prep: 5 mins
Cook: 4 mins
A star rating of 3.5 out of 5.4 ratingsRate
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Ripe sweet cherries, creamy ricotta and salty prosciutto combine beautifully on these little toasts - the perfect nibble for a summer party
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Ingredients
Nutrition
Units:
MetricUS
- 1 loaf ciabatta
- extra virgin olive oil
- 100g ricotta
- 12 cherries
- 80g prosciutto
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Nutrition: per serving (per bruschetta)
- kcal118
- fat5g
- saturates1g
- carbs12g
- sugars2g
- fibre1g
- protein5g
- salt0.5g
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Method
-
step 1
Heat the grill to its highest setting. Cut the ciabatta into 12 slices, then brush each slice on both sides, with a little extra virgin olive oil. Grill the bread for 2 mins each side.
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step 2
Spread over the ricotta. Pit and halve the cherries and arrange them on top of the bruschetta with the prosciutto. Drizzle over some more olive oil to serve.
Recipe from Good Food magazine, June 2016
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A star rating of 3.5 out of 5.4 ratings
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