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Prosciutto, fig and ricotta bruschetta

  • 0:10 Prep
  • 0:05 Cook
  • 4 Servings


  • 1/2 cup mint leaves, torn
  • 1 bunch watercress, sprigs picked
  • Juice of 1/2 lemon
  • 1 tablespoon extra virgin olive oil, plus 2 teaspoons extra to drizzle
  • 4 slices sourdough bread
  • 2 tablespoons olive tapenade
  • 6 fresh figs, quartered
  • 4 thin slices prosciutto, torn
  • 100g fresh low-fat ricotta
  • 2 teaspoons balsamic glaze (see note), to drizzle


  • 1
    Combine the mint and watercress in a bowl and toss with the lemon juice, olive oil and some salt and pepper.
  • 2
    Grill the sourdough until golden, then spread with a little tapenade and arrange on plates. Layer a small handful of the leaves onto each slice of bread, then top with a few figs and prosciutto and the remaining watercress and mint. Crumble over the ricotta, season and drizzle with the balsamic glaze and the extra olive oil.

Source: taste.com.au


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