Ricotta, fig & prosciutto crostini

Ricotta, fig & prosciutto crostini

By Barney Desmazery
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(1 ratings)
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Prep: 15 mins Cook: 10 mins

Easy

Makes 6
Little Italian toasts topped with creamy cheese, sweet fruit and salty ham - a killer combination to be served as a nibble

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal192
  • fat7g
  • saturates3g
  • carbs22g
  • sugars6g
  • fibre1g
  • protein10g
  • salt1.3g
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Ingredients

  • 6 slices sourdough bread
  • olive oil, for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ x 250g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 3 large figs, thinly sliced
    Fig

    Fig

    fig

    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • 90g pack prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…

  • a little clear honey, for drizzling (optional)

Method

  1. Heat a griddle pan to hot. Brush sourdough with olive oil, then grill for 1-2 mins on each side until lightly charred.

  2. Spread the toasts with ricotta. Top with figs and prosciutto. Drizzle with honey before serving, if you like.

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Comments, questions and tips

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kandi1
5th Sep, 2013
4.05
I thought the ham would make this quite savoury but it was sweeter than I thought. As a result, I'm not sure about it as a pre-dinner nibble but with extra honey it would make a great brunch dish. Easy to make and yummy.
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