So much goodness in one bite! I’ve recently developed a weak spot for grilled sourdough bread topped with all things sweet, tangy, creamy and salty. Full of contrasts, it’s super easy to whip up and is seriously delicious. It makes a stellar after school snack for my hungry teens, a light lunch for me or a fancy starter when we are hosting. And let’s be honest – just how pretty this plate is? 😀
The Flavour Affair:
Grilled Sourdough + Whipped Mascarpone + Fig Chutney + Prosciutto + Micro Greens + Almonds
An amazing combination that brings together all major taste elements and a variety of irresistible textures.
Grilled Sourdough: fresh sourdough bread is not quite grilled but rather fried on a griddle or a regular pan with some olive oil. The oil softens the inside of the bread while creating an attractive, crunchy crust. It also imparts a fruity, floral taste with fresh grassy notes.
Whipped Mascarpone: mascarpone is a rich and mildly sweet Italian cream cheese. Whipping creates a light, fluffy consistency and a smoother, velvety texture that is easily spreadable.
Fig Chutney: chutney is a condiment made with fruits or vegetables, sugar, vinegar and spices. Because of the vinegar, chutney is both sweet and tangy and pairs like a dream with creamy mellow mascarpone and salty prosciutto. My homemade Fig Chutney that I use in this recipe also has cinnamon, nutmeg and cloves that add a comforting, warming feel.
Prosciutto: prosciutto is dry-cured Italian ham. It has a salty, savory flavour that is somewhat balanced by sweeter strips of fat. You can use Parma ham or other type of prosciutto, including Spanish jamón.
Micro Greens: add a bitter element and a decorative touch. I just love how those pretty edible flowers dress this toast up!
Almonds: toasted almonds are crunchy, nutty and slightly smoky and go very well with creamy textures and sweet ingredients.
Lastly, slice or quarter a couple of fresh figs for a fresh, juicy finish.
Preparation tips for Grilled Sourdough with Mascarpone, Fig Chutney and Prosciutto:
- The main tip is – make your own Fig Chutney from scratch! It is really easy, in fact it kind of cooks itself: all you need is to chop a few fresh figs and pop in a handful of ingredients into the pan. The whole thing takes mere 25 minutes and a jar of chutney goes a long way.
- Don’t have or like figs? No worries – you can use other subtly sweet fruits or berries, for example, pears, blueberries, blackberries or mango.
- Do whip mascarpone before using it – it will make its texture even more delicate and airy.
- Slice prosciutto very thinly: this way you can arrange a few pieces here and there without overpowering the toast with saltiness.
- Get micro greens with some edible flowers in them. It tastes even better when it looks pretty!
Give it a try and enjoy this grilled sourdough’s delicate deliciousness!
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Grilled Sourdough with Mascarpone, Fig Chutney and Prosciutto
Equipment
- 1 grill or regular pan
- Hand Mixer
Ingredients
- 4 slices of sourdough bread
- 2 tbsp olive oil
- 100 g mascarpone cheese
- 2 tbsp fig chutney see notes
- 6-8 very thin slices of prosciutto
- a handful of micro greens
- 1 tbsp roasted almonds
- 1-2 fresh figs
Instructions
- In a grill pan, heat 2 tbsp of olive oil to medium.
- Fry the sourdough bread for about 2 minutes on each side until it turns golden brown.
- Remove from the pan and let cool.
- In the meantime, whip 100g mascarpone cheese with a hand mixer.
- To assemble, spread the cheese over the bread. Add a few dollops of chutney and top with prosciutto slices. Scatter over greens and almonds.
- Cut 1 or 2 fresh figs into quarters and arrange on the plate or over the toast.
Notes
- If you don’t have a grill pan, use a regular pan. I just like the grill marks – even if I cannot see them under all the toppings 🙂
- See how to make your very own delicious fig chutney here.
