Easy caponata
Caponata is a chunky aubergine sauce that is great for dipping bread sticks into or spreading on toast
Ricotta, fig & prosciutto crostini
Makes 6
Easy
Prep:
Cook:
Little Italian toasts topped with creamy cheese, sweet fruit and salty ham - a killer combination to be served as a nibble
Skip to ingredients
- 6 slices sourdough bread
- olive oilfor drizzling
- ½ x 250g tub ricotta
- 3 large figsthinly sliced
- 90g pack prosciutto
- a little clear honeyfor drizzling (optional)
Nutrition: per serving
- kcal192
- fat7g
- saturates3g
- carbs22g
- sugars6g
- fibre1g
- protein10g
- salt1.3glow
Method
step 1
Heat a griddle pan to hot. Brush sourdough with olive oil, then grill for 1-2 mins on each side until lightly charred.
step 2
Spread the toasts with ricotta. Top with figs and prosciutto. Drizzle with honey before serving, if you like.
