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Roasted Fig, Prosciutto and Isle of Wight Blue Bruschetta

  • Feeds 23 people
  • Prep time 10m
  • Cook time 20m
Description

Figs turn beautifully soft and sweet once roasted, and the pomegranate molasses adds an amazing sweet and sour fragrance. Use them to top bruschetta, where they contrast perfectly with the salty cheese and prosciutto.

  1. Preheat the oven to 180C.
  2. Toast the baguette slices until golden, then rub each with a cut garlic clove. Set aside.
  3. Place the figs in a roasting tray. Mix the pomegranate molasses and honey with 100ml water and pour over figs. Bake for 20 minutes or until soft and sticky.
  4. Top each baguette slice with a piece of blue cheese, a piece of prosciutto, and some fig pieces. Finish each canape with the syrupy fig juices from the pan, and serve at once.

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