Labne, fig and prosciutto bruschetta
3
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Fig and prosciutto, sweet and sour, simple and delicious!
Ingredients
Greek yoghurt, plain, full-fat, no added sugar
¾ cup(s), (200g)
Fresh lemon rind
½ tsp, finely grated
Baguette
64 g, (8 slices)
Figs
4 medium, cut into wedges
Prosciutto fat trimmed
4 slice(s), fat trimmed, halved lengthways
Fresh mint
1 tbs, small leaves, to serve
Instructions
1
Combine yoghurt with lemon rind in a small bowl. Season with salt and pepper. Line a sieve with a piece of muslin or a clean Chux cloth. Spoon yoghurt (labne) into muslin and bring the edges in to enclose. Place sieve over a small bowl and place in fridge overnight to drain.
2
Lightly toast 8 slices of sourdough baguette.
3
Spread labne over each bread slice. Top with prosciutto, figs and sprinkle with mint leaves. Season with salt and pepper.
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