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Prosciutto, fig and ricotta bruschetta
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Speedy and delicious low-fat bruschetta ready in just 5 minutes.
Ingredients:
  • 125.00 ml mint leaves, torn
  • 1 bunch watercress, sprigs picked
  • Juice of 1/2 lemon
  • 18.20 gm extra virgin olive oil, plus 2 tsp extra to drizzle
  • 4 slices sourdough bread
  • 40.00 ml olive tapenade
  • 6 fresh figs, quartered
  • 4 thin slices prosciutto, torn
  • 100g fresh low-fat ricotta
  • 2 tsp balsamic glaze (see note), to drizzle
Instructions:
  • Mix the fresh mint and watercress in a bowl, then drizzle with zesty lemon juice, rich olive oil, and season with a pinch of salt and pepper.
  • Golden grill the sourdough, spread with tapenade, and plate. Add watercress and mint to each slice, then top with figs, prosciutto, remaining watercress, mint, ricotta, season, and drizzle with balsamic glaze and olive oil.

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