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Photo of Labne, fig and prosciutto bruschetta by WW

Labne, fig and prosciutto bruschetta

3
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
8
Difficulty
Moderate
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.

Notes

TIP: You can use sliced white or yellow peaches, rockmelon, pineapple, mangoes or strawberries in place of figs.

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