Fig & prosciutto salad on garlic crostini

Turn fresh ingredients into delicious edible art with this fig and prosciutto salad recipe.

Recipe «Fig & prosciutto salad on garlic crostini» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 4 x 2cm-thick slices ciabatta, 1 tbsp olive oil, 2 garlic cloves, halved, 12 fresh figs or small plums, stone removed, 12 slices prosciutto , 6 baby bocconcini, 16 fresh basil leaves, 80ml extra virgin olive oil , 60ml fresh lemon juice, 2 tbsp honey, 2 tsp wholegrain mustard, 2 tbsp coarsely chopped toasted walnuts.

Ingredients:

• 4 x 2cm-thick slices ciabatta 
• 1 tbsp olive oil 
• 2 garlic cloves, halved 
• 12 fresh figs or small plums, stone removed 
• 12 slices prosciutto 
• 6 baby bocconcini 
• 16 fresh basil leaves 
• 80ml extra virgin olive oil 
• 60ml fresh lemon juice 
• 2 tbsp honey 
• 2 tsp wholegrain mustard 
• 2 tbsp coarsely chopped toasted walnuts 

Instructions

1. Preheat a chargrill on medium-high. Use a round 8cm-diameter pastry cutter to cut a disc from each slice of bread. Brush with olive oil and rub with the cut side of the garlic. Cook on chargrill for 1-2 minutes each side or until charred. Divide the bread among serving plates.
2. Cut a cross in the top of each fig and gently squeeze open the tops. Wrap each slice of prosciutto loosely around each fig. Tear the bocconcini in half and press one half of the bocconcini, torn-side up, in the centre of each fig. Arrange 3 figs on each plate. Decorate with the basil leaves.
3. Whisk the extra virgin olive oil, lemon juice, honey and mustard in a small bowl and season with salt and pepper.
4. Drizzle the dressing over the figs and sprinkle with the walnuts. Season with salt and pepper.