Grilled Sourdough with Mascarpone, Fig Chutney and Prosciutto
Crunchy grilled sourdough bread topped with creamy whipped mascarpone, sweet and tangy fig chutney, aged prosciutto, micro greens and roasted almonds.
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.