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Home > Selector Magazine > Food > Lyndey Milan's Jamon, Fig and Ricotta Bruschette
Jamon fig and ricotta bruschetta recipe
Food

Lyndey Milan's Jamon, Fig and Ricotta Bruschette

Preparation time
5 minutes
Cooking time
4 minutes
Serves
4

Ingredients

  • 4 slices sourdough bread
  • 2 tbsp (40ml) extra virgin olive oil
  • 1 garlic clove, halved
  • 2 tbsp olive tapenade
  • 40g rocket
  • 100g fresh ricotta
  • 2 tsp caramelised verjuice or balsamic glaze
  • 6 fresh figs, halved
  • 4–8 thin slices jamon, torn

Method

  1. Brush sourdough with one tablespoon oil and rub with cut garlic clove and grill on both sides until golden.
  2. Spread with tapenade. Top with rocket, then crumble over the ricotta and drizzle with verjuice or balsamic.
  3. Finish with jamon and three fig halves. Drizzle over remaining oil and season with salt and pepper.
Food
Preparation Time
5 minutes
Cooking Time
4 minutes
Serves
4

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