Use larger slices of sourdough for our fig, burrata and prosciutto tartines for an impressive-looking lunch or starter that’s deceptively easy.
Prep:5 mins
4 slices of sourdougholive oil, for drizzling2 tbsp fig chutney2 x 100g balls burrata, drained8 slices of prosciutto or parma ham4-6 ripe figs, roughly torn or halvedhandful of thyme or oregano, leaves pickedbalsamic vinegar, to serve
STEP 1Heat a griddle pan over a high heat or heat the grill to high. Drizzle each side of the bread with a little olive oil, then toast in the pan or under the grill for 2 mins on each side until golden brown.STEP 2Spread the fig chutney over the toasted bread. Tear or chop the burrata into chunky pieces and arrange these on the toast, create little nests of prosciutto on top, then add the fig pieces. Sprinkle with the thyme, then drizzle with more olive oil and a little balsamic vinegar.
