Asparagus, lemon & ricotta tart
A sophisticated vegetarian option for dinner guests
Cherry bruschetta
makes 12
Easy
Prep:
Cook:
Ripe sweet cherries, creamy ricotta and salty prosciutto combine beautifully on these little toasts - the perfect nibble for a summer party
Skip to ingredients
- 1 loaf ciabatta
- extra virgin olive oil
- 100g ricotta
- 12 cherries
- 80g prosciutto
Nutrition: per serving (per bruschetta)
- kcal118
- fat5g
- saturates1g
- carbs12g
- sugars2g
- fibre1g
- protein5g
- salt0.5g
Method
step 1
Heat the grill to its highest setting. Cut the ciabatta into 12 slices, then brush each slice on both sides, with a little extra virgin olive oil. Grill the bread for 2 mins each side.
step 2
Spread over the ricotta. Pit and halve the cherries and arrange them on top of the bruschetta with the prosciutto. Drizzle over some more olive oil to serve.
