Fig, burrata & prosciutto tartine
- Preparation and cooking time
- Prep:
- Cook:
- Serves 4
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- 4 slices of sourdough
- olive oilfor drizzling
- 2 tbsp fig chutney
- 2 x 100g balls burratadrained
- 8 slices of prosciuttoor parma ham
- 4-6 ripe figsroughly torn or halved
- handful of thymeor oregano, leaves picked
- balsamic vinegarto serve
Nutrition: Per serving
- kcal519
- fat19g
- saturates9g
- carbs64g
- sugars31g
- fibre7ghigh
- protein19g
- salt2.3g
Method
step 1
Heat a griddle pan over a high heat or heat the grill to high. Or if using an air fryer, heat to 200C. Drizzle each side of the bread with a little olive oil, then toast in the pan or under the grill for 2 mins, or in the air fryer basket for 4 mins on each side, until golden brown.
step 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.
