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. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
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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.
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.
Spread the goatís cheese over the grilled pane Pugliese, then top with the prosciutto, rocket and halved blackberries. Spoon over the dressing to serve.
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
Energy | 1,417kJ/ 339kcals |
|---|---|
Fat | 18g |
Saturated Fat | 5.6g |
Carbohydrates | 29g |
Sugars | 4.7g |
Fibre | 3.3g |
Protein | 14g |
Salt | 2.1g |
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