Cherry bruschetta
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Cherry bruschetta

By Tom Kerridge

Contains pork – recipe is for non-Muslims only

Ripe sweet cherries, creamy ricotta and salty prosciutto combine beautifully on these little toasts – the perfect nibble for a summer party

  • Prep:5 mins
    Cook:4 mins
  • Easy

Nutrition per serving

  • kcal 118
  • fat 5g
  • saturates 1g
  • carbs 12g
  • sugars 2g
  • fibre 1g
  • protein 5g
  • salt 0.5g

Ingredients

  • 1 loaf ciabatta
  • extra virgin olive oil
  • 100g ricotta
  • 12 cherries
  • 80g prosciutto

Method

  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.

  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.

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