Brunch Bruschetta

Photography by Parker Blain ©

Photography by Parker Blain ©

 
 
 

Serves: 4
Easy
Time: 15 minutes

INGREDIENTS:

¼ cup olive oil
8 slices ciabatta  
¾ cup smooth ricotta
8 slices prosciutto
8 figs, each cut into eight wedges
¼ cup walnuts, crushed
Micro herbs, optional

METHOD:

  1. Preheat an oven grill to a medium heat. Using a pastry brush, paint the olive oil on both sides of each slice of ciabatta. Place the oiled ciabatta on a baking tray and toast both sides under the grill until golden. Set aside to cool.

  2. Generously spread the ricotta onto each piece of toast. Top with the prosciutto, fig pieces, crushed walnuts, and micro herbs if using.

“If you don’t have figs there are so many other alternatives to try such as rockmelon, strawberries or peaches!”