Waitrose and Partners
Blackberry, goat's cheese and prosciutto bruschetta

Blackberry, goat's cheese and prosciutto bruschetta

A light lunch of grilled bruschetta topped with soft goat’s cheese, prosciutto, rocket and luscious blackberries.

Angela Hartnett cooked this recipe for Nick Grimshaw and guests Dermot O'Leary and Alison Hammond on episode 13, season 2 of Dish, the Waitrose podcast. It was served with vegetable, pine nut & cheese aranciniparsnip & Parmesan filo fingers; and mackerel pâté & pickled cucumber toasts

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.


5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 150g pack Waitrose & Partners Blackberries
  • 3 tbsp extra virgin olive oil
  • tsp red wine vinegar
  • 1 tsp clear honey
  • 1 tbsp chopped tarragon leaves
  • 4 slice/s Crosta & Mollica Pane Pugliese
  • 1 clove/s garlic, halved
  • 100g soft goat's cheese
  • 90g pack prosciutto di Parma
  • ¼ x 90g pack wild rocket


  1. Preheat the grill to high (or heat a large griddle pan). Make a dressing by crushing 6 blackberries in a bowl and stirring in 1½ tbsp oil, the vinegar, honey and tarragon leaves; season.

  2. Rub the slices of pane Pugliese all over with the cut side of the garlic and drizzle with the remaining 1½ tbsp oil. Grill (or griddle) for about 1 minute on each side or until golden. Meanwhile, halve the remaining blackberries.

  3. Spread the goatís cheese over the grilled pane Pugliese, then top with the prosciutto, rocket and halved blackberries. Spoon over the dressing to serve.

Cook’s tip

Pane Pugliese is a lovely, rustic bread from southern Italy that’s perfect for toasting, although you can use sourdough or any other crusty bread here instead.


Typical values per serving when made using specific products in recipe


1,417kJ/ 339kcals



Saturated Fat












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