Name: Fig & prosciutto salad on garlic crostini
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 4 x 2cm-thick slices ciabatta (see note); 18.20 gm olive oil; 2 garlic cloves, halved; 12 fresh figs or small plums, stone removed; 12 slices prosciutto; 6 baby bocconcini; 16 fresh basil leaves; 80ml (1/3 cup) extra virgin olive oil; 60ml (1/4 cup) fresh lemon juice; 57.20 gm honey; 11.80 gm wholegrain mustard; 18.40 gm coarsely chopped toasted walnuts

Fig & prosciutto salad on garlic crostini

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Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Create a stunning dish with fresh figs and prosciutto salad.

Ingredients:

18.20 gm olive oil
4 x 2cm-thick slices ciabatta (see note)
2 garlic cloves, halved
12 fresh figs or small plums, stone removed
12 slices prosciutto
6 baby bocconcini
16 fresh basil leaves
80ml (1/3 cup) extra virgin olive oil
60ml (1/4 cup) fresh lemon juice
57.20 gm honey
11.80 gm wholegrain mustard
18.40 gm coarsely chopped toasted walnuts

Instructions:

Heat your chargrill on medium-high. Cut a disc from each slice of bread using an 8cm-diameter pastry cutter. Brush with olive oil and rub with the cut side of the garlic. Grill for 1-2 minutes per side until charred. Serve the bread on individual plates.
Make a cross-shaped cut on top of each fig and gently open them up. Wrap one slice of prosciutto around each fig. Tear the bocconcini in half and place one half in the center of each fig, torn side facing up. Place 3 figs on each plate and garnish with basil leaves.
Combine the extra virgin olive oil, lemon juice, honey, and mustard in a small bowl. Season with salt and pepper to taste.
Pour the dressing over the figs, scatter the walnuts on top, and season with a touch of salt and pepper.

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