- 10 thin slices of ciabatta bread
- Olive oil
- 1 clove garlic
- 5 basil leaves
- 2 avocados, peeled, stoned, sliced and drenched in lemon juice
- 100g crumbly goats cheese
- Zest of 1 lemon
- 50g pistachios, roughly chopped
- 2 handfuls mint leaves, roughly chopped
- 10 slices Parma Ham
RecipesParma Ham, goats cheese, avocado and fresh herb bruschetta
RecipesParma Ham, goats cheese, avocado and fresh herb bruschetta
Makes 10 bruschettas
Directions
Rub each slice of ciabatta with a little olive oil before lightly toasting each side on a hot griddle
Remove the toasts from the griddle and rub basil and garlic into each. Season with a little salt and pepper then leave to cool
Top each brushetta with avocado slices, goats cheese, lemon zest, pistachios and mint leaves
Drizzle each bruschetta with a little olive oil before finishing with a slice of Parma Ham