Fig and Prosciutto Bruschetta

Fig and Prosciutto Bruschetta

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
Serves 4

Ingredients:

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
Dark Honey
Cracked Black Pepper

Method:

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.

Enjoy!

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Gnocchi Arrabbiata

Gnocchi Arrabbiata

A great recipe for a quick midweek supper, gnocchi is paired with a light tomato sauce packing a big kick of chilli.

Topping the gnocchi with a little diced mozzarella, fresh basil and parmesan shavings makes for a more impressive and, most importantly, a more delicious dish.

Gnocchi Arrabbiata
Serves 2

Ingredients:

For the Sauce: 300g Passata, 2tbsp Olive Oil, 2 Shallots (Diced), 1 Garlic Clove (Finely Sliced), 1tsp Tomato Purée, 1/2tsp Salt, Large Handful Fresh Basil (Chopped), 2 Red Chillies (Sliced), Juice 1/2 Lemon

To Finish: 200g Good Quality Gnocchi, 1 Ball Mozzarella (Diced), Fresh Basil Leaves, Handful Parmesan Shavings, Extra Virgin Olive Oil, Cracked Black Pepper

Method:

1) Begin by making the sauce: Sauté the shallot and garlic for 5 minutes in a large pan over a medium heat in the olive oil. Add the tomato purée and cook for a further 2 minutes, stirring continuously. Add the passata and sliced chilli and cook over a low heat for 10 minutes until slightly reduced. Stir in the chopped basil, lemon juice and salt and keep the sauce warm whilst you cook the gnocchi.

2) Boil the gnocchi in a large pan salted water until they float to the top (approx 2 minutes). Remove and drain and add to the sauce. Fold the gnocchi through the sauce.

3) Serve the gnocchi with the diced mozzarella, basil leaves, shaved parmesan and a good crack of black pepper.

Enjoy!