- 4 large slices sourdough bread
- 250g tub ricotta
- finely grated zest of ½ lemon
- 8 slices Parma ham or prosciutto
- 2 tbsp balsamic vinegar
- 2 tsp runny honey
- 6 large figs, sliced
FOR THE SALAD
- 3 baby marrows, ends trimmed
- finely grated zest and juice of ½ lemon
- small bunch basil, chopped
- 3 tbsp extra-virgin olive oil
- To make the salad, using a Y-shaped vegetable peeler, peel baby marrows into long, thin ribbons. Place in a medium bowl with lemon zest and juice, basil, oil and some seasoning. Stir together gently and set aside.
- Lightly toast the bread. Meanwhile, in a small bowl, mix the ricotta, lemon zest and seasoning. Spread on toasts, then top each with 2 slices Parma ham or prosciutto.
- In a medium bowl, mix vinegar and honey. Add fig slices and mix gently to coat. Top tartines with fig slices and drizzle over remaining juices. Halve tartines and serve with baby-marrow salad.
- EACH SERVING: About 1 520kJ, 17g protein, 19g fat (7g saturated), 30g carbohydrate (10g total sugars), 3g fibre.
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