Quick flavour fix: You can have this low-fat, high-fibre bruschetta on the table in 5 minutes flat.
Ingredients
- 1/2 cup mint leaves, torn
- 1 bunch watercress, sprigs picked
- Juice of 1/2 lemon
- 1 tablespoon extra virgin olive oil, plus 2 teaspoons extra to drizzle
- 4 slices sourdough bread
- 2 tablespoons olive tapenade
- 6 fresh figs, quartered
- 4 thin slices prosciutto, torn
- 100g fresh low-fat ricotta
- 2 teaspoons balsamic glaze (see note), to drizzle
Method
- Step 1Combine the mint and watercress in a bowl and toss with the lemon juice, olive oil and some salt and pepper.
- Step 2Grill the sourdough until golden, then spread with a little tapenade and arrange on plates. Layer a small handful of the leaves onto each slice of bread, then top with a few figs and prosciutto and the remaining watercress and mint. Crumble over the ricotta, season and drizzle with the balsamic glaze and the extra olive oil.
Nutrition
1202 kj
Energy
13.4g
Fat Total
2.5g
Saturated Fat
5g
Fibre
11.7g
Protein
11mg
Cholesterol
775mg
Sodium
27.6g
Carbs (total)
All nutrition values are per serve
Notes
Balsamic glaze is from supermarkets.
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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