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10 MINS
30 MINS
4
♬ original sound - Barbary & Oak
INGREDIENTS
4 slices of sourdough
olive oil, for drizzling
2 tbsp fig chutney
2 x 100g balls burrata
8 slices of prosciutto or parma ham
4-6 ripe figs
handful of thyme
balsamic vinegar, to serve
METHOD
1. Preheat a griddle pan over high heat or set your grill to high.
2. Lightly drizzle both sides of the bread with olive oil, then toast in the pan or under the grill for about 2 minutes on each side, until golden and crispy.
3. Spread a layer of fig chutney over the toasted bread. Tear or roughly chop the burrata into chunky pieces and arrange them on top.
4. Add small folds of prosciutto, followed by the fig slices. Sprinkle with fresh thyme leaves, then finish with a drizzle of olive oil and a splash of balsamic vinegar.
TIP
For extra crunch, rub a garlic clove lightly over the warm toasted bread before adding the toppings.