Disaronno fizz
There's nothing like a quick cocktail to kick start your dinner party
Mini saltimbocca sandwiches
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 4 thin slices from a small baguettecut on the angle
- a little softened butter
- 1 heaped tsp fig chutney(we used Marks & Spencer Fig & Balsamic)
- 1 slice prosciuttohalved
- 2 bocconciniballs, halved
- 2 sageleaves
- drizzle olive oil
Nutrition: per sandwich
- kcal358
- fat14g
- saturates8g
- carbs44g
- sugars4g
- fibre2g
- protein14g
- salt2g
Method
step 1
Spread each slice of baguette with butter. On an un-buttered side, spread over half the chutney, top with a piece of prosciutto and 2 bocconcini halves. Top with a second slice of bread, buttered-side up, then top with a sage leaf and press down slightly. Repeat to make a second sandwich.
step 2
Add a drizzle of oil and a knob of butter to a small pan. Fry the sandwiches over a low heat, turning, until golden and crisp, and the cheese is just melting. Eat immediately.
