Fig, burrata & prosciutto tartine

Name: Fig, burrata & prosciutto tartine
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 4 slices of sourdough; olive oil for drizzling; 2 tbsp fig chutney; 2 x 100g balls burrata drained; 8 slices of prosciutto or parma ham; 4-6 ripe figs roughly torn or halved; handful of thyme or oregano, leaves picked; balsamic vinegar to serve

Esther Clark

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Serves 4

Prep: 5 mins

Cook: 5 mins

A star rating of 4.5 out of 5.30 ratingsRate

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Use larger slices of sourdough in these tartines for an impressive-looking lunch or starter that's deceptively easy

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Ingredients

Nutrition

Units:

MetricUS

4 slices of sourdough
olive oil

for drizzling
2 tbsp fig chutney
2 x 100g balls burrata

drained
8 slices of prosciutto

or parma ham
4-6 ripe figs

roughly torn or halved
handful of thyme

or oregano, leaves picked
balsamic vinegar

to serve

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Nutrition: Per serving

kcal519
fat19g
saturates9g
carbs64g
sugars31g
fibre7g

high
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.

Recipe from Good Food magazine, September 2021

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A star rating of 4.5 out of 5.30 ratings

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