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. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
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Ingredients
150g pack Waitrose & Partners Blackberries
3 tbsp extra virgin olive oil
1½ 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
1/4 x 90g pack wild rocket
Method
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.
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.
Nutritional
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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