Fig, Burrata and Prosciutto Tartine

• sourdough bread↗4 slices of
• olive oil↗

  for drizzling

• fig chutney↗2 tbsp
• burrata↗2 x 100g balls

  drained

• prosciutto↗8 slices of

  or Parma ham

• fig↗4-6 ripe

  roughly torn or cut in half

• thyme↗handful of

  or oregano, gathered leaves

• balsamic vinegar↗

  for serving

Step-by-step instructions

1. 1

   Heat a grill pan over high heat or preheat the grill to a high temperature. Alternatively, if using an air fryer, heat it to 200 °C. Lightly drizzle each side of the bread with olive oil, then toast on the pan or under the grill for 2 minutes, or in the air‑fryer basket for 4 minutes on each side until golden‑brown.

2. 2

   Spread the fig chutney on the toasted bread. Tear or slice the burrata into large pieces and place them on the toast, create small nests of prosciutto on top, then add pieces of fig. Sprinkle with thyme, drizzle more olive oil and a little balsamic vinegar.