BBC Good Food Magazine

Fig, burrata & prosciutto tartine

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Use larger slices of sourdough in this recipe for an impressive­looking lunch or starter.

SERVES 4 PREP 5 mins COOK 5 mins EASY

4 slices of sourdough olive oil, for drizzling

2 tbsp fig chutney

2 x 100g balls burrata, drained 8 slices of prosciutto or parma ham 4-6 ripe figs, roughly torn or halved handful of thyme or oregano, leaves

picked balsamic vinegar, to serve 1 Heat a griddle pan over a high heat or heat the grill to high. Drizzle each side of the bread with a little olive oil, then toast in the pan or under the grill for 2 mins on each side until golden brown.

2 Spread the fig chutney over the toasted bread. Tear or chop the burrata into chunky pieces and arrange these on the toast, create little nests of prosciutto on top, then add the fig pieces. Sprinkle with the thyme, then drizzle with more olive oil and a little balsamic vinegar.

GOOD TO KNOW folate • fibre • iron

PER SERVING 519 kcals • fat 19g • saturates 9g •

carbs 64g • sugars 31g • fibre 7g • protein 19g •

salt 2.3g

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