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Ingredients

1/2 cup mint leaves, torn
1 bunch watercress, sprigs picked
Juice of 1/2 lemon
1 tablespoon extra virgin olive oil, plus 2 teaspoons extra to drizzle
4 slices sourdough bread
2 tablespoons olive tapenade
6 fresh figs, quartered
4 thin slices prosciutto, torn
100g fresh low-fat ricotta
2 teaspoons balsamic glaze (see note), to drizzle

Method

Step 1 Combine the mint and watercress in a bowl and toss with the lemon juice, olive oil and some salt and pepper.
Step 2 Grill the sourdough until golden, then spread with a little tapenade and arrange on plates. Layer a small handful of the leaves onto each slice of bread, then top with a few figs and prosciutto and the remaining watercress and mint. Crumble over the ricotta, season and drizzle with the balsamic glaze and the extra olive oil.

Prosciutto, fig and ricotta bruschetta

How to make Prosciutto, fig and ricotta bruschetta

Ingredients

Method