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Blackberry, goat's cheese and prosciutto bruschetta

Blackberry, goat's cheese and prosciutto bruschetta

By Charlotte Suriyothai
15’ Prep time
5’ Cook time
20’ Total time
339 Calories
4 Serving

Summary

A light lunch of grilled bruschetta topped with soft goat’s cheese, prosciutto, rocket and luscious blackberries. angela hartnett cooked this recipe for nick grimshaw and guests dermot o'leary and alison hammond on episode 13, season 2 of dish, the waitrose podcast. it was served with vegetable, pine nut & cheese arancini; parsnip & parmesan filo fingers; and mackerel pâté & pickled cucumber toasts. discover all recipes prepared by angela hartnett on seasons 1-3 of the dish podcast. dish is available on apple podcasts, spotify or wherever you get your podcasts.
Charlotte Suriyothai 0 Followers

Step by Step

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Step 1

Preheat the grill to high (or heat a large griddle pan). Make a dressing by crushing 6 blackberries in a bowl and stirring in 1½ tbsp oil, the vinegar, honey and tarragon leaves; season.
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Step 2

Rub the slices of pane Pugliese all over with the cut side of the garlic and drizzle with the remaining 1½ tbsp oil. Grill (or griddle) for about 1 minute on each side or until golden. Meanwhile, halve the remaining blackberries.
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Step 3

Spread the goatís cheese over the grilled pane Pugliese, then top with the prosciutto, rocket and halved blackberries. Spoon over the dressing to serve.

Ingredient

  • Garlic
    Garlic
    1 clove/s
  • Extra virgin olive oil
    Extra virgin olive oil
    3 tbsp
  • Red wine vinegar
    Red wine vinegar
    1.5 tsp
  • Tarragon
    Tarragon
    1 tbsp
  • Crosta & mollica pane pugliese
    Crosta & mollica pane pugliese
    4 slice/s
  • Waitrose & partners blackberries
    Waitrose & partners blackberries
    150 grams
  • Soft goat's cheese
    Soft goat's cheese
    100 grams
  • Prosciutto di parma
    Prosciutto di parma
    90 grams
  • Clear honey
    Clear honey
    1 tsp
  • Wild rocket
    Wild rocket
    90 grams

Nutrition Facts

View nutrition facts
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