Ricotta, fig & prosciutto crostini

• slices sourdough bread↗6
• olive oil↗

  for drizzling

• ½ x 250g tub ricotta
• large figs↗3

  thinly sliced

• pack prosciutto↗90g g
• a little clear honey

  for drizzling (optional)

Step-by-step instructions

1. 1

   Heat a griddle pan to hot. Brush sourdough with olive oil, then grill for 1-2 mins on each side until lightly charred.

2. 2

   Spread the toasts with ricotta. Top with figs and prosciutto. Drizzle with honey before serving, if you like.