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
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 192 | |
| fat | 7g | |
| saturates | 3g | |
| carbs | 22g | |
| sugars | 6g | |
| fibre | 1g | |
| protein | 10g | |
| low in | salt | 1.3g |
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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