Bruschetta with Figs, Prosciutto and Brie

Name: Bruschetta with Figs, Prosciutto and Brie
Total time: 30 min
Yield: 2
Ingredients: 6 pcs Fig; 150 g Brie; 80 g Prosciutto; 2 slices Bread; 30 g Butter; 1 tbsp Honey; 30 g Walnuts; 5 g Basil

30 min

The figs bake in butter with honey while the brie melts straight onto the toasted bread. Prosciutto, nuts and basil go on top — a sweet and salty bite for wine.

Ingredients

2 servings

Fig(halved)6 pcs

Brie(sliced)150 g

Prosciutto80 g

Bread(rustic, cut thick)2 slices

Butter30 g

Honey1 tbsp

Walnuts30 g

Basil5 g

Instructions

Put a knob of butter in a silicone tin, drizzle with honey and lay the fig halves cut side down.

Cook at 180 °C (356 °F) for 10 minutes — the figs soften and caramelise.

Butter the slices of bread, put them in the basket and cover with slices of brie.

Cook at 180 °C (356 °F) for 5 minutes — the cheese should spread over the bread.

Lay the prosciutto on the hot bread, then the roasted figs and the walnuts.

Spoon over the syrup from the tin and finish with basil.

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