Prosciutto, Burrata and Fig Bruschetta

Charmaine Lu -
  • 4 slices of sourdough or similar
  • Olive oil
  • 2 tbsp fig chutney or similar
  • 2 x 100g balls of burrata or mozzarella
  • 8 prosciutto slices
  • 4 figs, halved
  • Handful of thyme, leaves picked
  • Balsamic vinegar
  • Drizzle the bread slices with olive oil and a little seasoning, then griddle until toasted and char-lined.
  • Spread the toast with fig chutney, then tear the cheese and arrange on top. Add the prosciutto, then the fig halves and a sprinkle of thyme leaves. Drizzle with olive oil, add a grind of pepper, then finish with a splash of balsamic vinegar. Yum!
5 mins
4 serving