Home Mẹo Vặt Trong Nấu Ăn Ricotta, fig & prosciutto crostini

Ricotta, fig & prosciutto crostini

2

Ingredients

  • 6 slices sourdough bread
  • olive oil, for drizzling

    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • ½ x 250g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 3 large figs, thinly sliced
    Fig

    Fig

    fig

    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • 90g pack prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word ‘prosciutto’ is the…

  • a little clear honey, for drizzling (optional)

Method

  1. Heat a griddle pan to hot. Brush sourdough with olive oil, then grill for 1-2 mins on each side until lightly charred.

  2. Spread the toasts with ricotta. Top with figs and prosciutto. Drizzle with honey before serving, if you like.

Recipe from Good Food magazine, September 2012