Quick Entrees

Prosciutto, fig and ricotta bruschetta

Name: Prosciutto, fig and ricotta bruschetta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 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, to drizzle

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10m

05m

Entree 1: prosciutto, fig and ricotta bruschetta

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by Louise Pickford

Food stylist and author

Oct 03, 2015

Quick flavour fix: You can have this low-fat, high-fibre bruschetta on the table in 5 minutes flat.

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, to drizzle

Method

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.