Fig and prosciutto bruschetta
A trip the local farmers market on a Saturday morning is always so uplifting. People buzz around the fruit and vegetable stalls like swarms of curious flies, picking through the produce to find the freshest gems. Of course, I'm right there with them; digging through crates for the finest treasures. I discovered these beautiful ripe figs and bought six for only $4! That is such a bargain around here, and I knew they'd be perfect with prosciutto and goat's feta, atop an artisan loaf of ciabatta (also from a market stall). Don't forget a drizzle of honey and a sprinkle of thyme!
Makes 4 (large) bruschetta
What you'll need:
4 slices ciabatta
4 figs, halved
150g feta cheese, crumbled
4 slices prosciutto
Dried thyme leaves
Runny honey
Cracked pepper
Olive oil
What to do:
Toast the ciabatta under a grill, turning once so both sides are crispy. Top with prosciutto, feta cheese and figs. Drizzle with honey and olive oil, and sprinkle with thyme and cracked pepper.
