Ricotta, fig & prosciutto crostini
Little Italian toasts topped with creamy cheese, sweet fruit and salty ham - a killer combination to be served as a nibble
- Prep: 15 mins
Cook: 10 mins
- Makes 6
- Easy
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
-
Heat a griddle pan to hot. Brush sourdough with olive oil, then
grill for 1-2 mins on each side until
lightly charred.
-
Spread the toasts with ricotta. Top with figs and prosciutto. Drizzle
with honey before serving, if you like.
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