A fantastic recipe for a lighter bruschetta – ideal for the summer months. This makes for a great starter or side before a big bowl of rich pasta, such as my Duck Ragu.
The recipe was a great way to showcase some fantastic Mijas Honey brought back from a recent trip to Spain – a honey which is super rich and dark without being overly sweet.
Fig and Prosciutto Bruschetta
4 Slices Good Quality Bread (Sourdough works well)
4 Slices Prosciutto
4 Figs (Cross-Cut)
1 Ball Good Quality Mozzarella
Extra Virgin Olive Oil
4 Mint Leaves
Cracked Black Pepper
1) Drizzle the slices of bread with the olive oil and lightly toast under the grill for a couple of minutes – ensure the bread does not brown too much.
2) Allow the bread to cool, then top each slice with a slice of prosciutto and a fig. Tear a few strips from the ball of mozzarella and place these around the prosciutto.
3) Drizzle a little honey over each fig, place a mint leave on top and give each slice a good crack of black pepper.