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Ricotta, fig & prosciutto crostini

Ricotta, fig & prosciutto crostini

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 6

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal192
fat7g
saturates3g
carbs22g
sugars6g
fibre1g
protein10g
low insalt1.3g
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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)

Method

  • STEP 1

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

  • STEP 2

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

Goes well with

Recipe from Good Food magazine, September 2012

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A star rating of 4 out of 5.1 rating
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