Prosciutto & Grilled Fig Appetiser
40 min
© foodspring
Crispy homemade oat crackers with fennel seed & olive oil, topped with a smear of ricotta cheese, some prosciutto and grilled figs. A drizzle of honey and squeeze of lemon juice gives this easy fig appetiser the perfect balance of salty, sweet and tart flavours. You can easily bake the crackers ahead of time to make assembling these delicious hors d’oeuvres even easier before your guests arrive.
Ingredients
CRACKERS:
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100 gInstant Oats
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20 gvital wheat gluten (or bread flour)
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0.25 tspsalt
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0.25 tspbaking powder
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2 tspfennel seed
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80 gwater
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1 tbspextra virgin olive oil
TOPPINGS:
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6figs, quartered
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80 gprosciutto
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4 tbspricotta cheese
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1 tsprunny honey
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0.5lemon
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24fresh mint leaves
Preparation
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1
Preheat the oven to 160°C and line a baking tray with baking paper.
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2
Combine the instant oats, gluten, salt, baking powder and fennel seed in a medium bowl. Pour in the water and oil and mix together to form a dough. Let the dough rest for 30 minutes, covered then roll out as thinly as possible using a rolling pin (around 2-3mm thick). Cut out 5cm circles using a cookie cutter or slice the dough into 5cm squares. Re-roll any scraps and cut out more crackers until you’ve used up all the dough.
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3
Bake for 20-25 minutes, until the crackers are crisp and starting to turn golden around the edges. Let the crackers cool on a wire rack.
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4
Place the quartered figs onto a griddle pan or heavy frying pan over a high heat. Cook until slightly blackened on the cut edges of the figs.
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5
Spread a small amount of ricotta onto each cracker. Tear the prosciutto into small pieces and lay on top of the ricotta. Top with a quarter of a fig and drizzle with the honey. Squeeze over the lemon juice and top each cracker with a mint leaf then serve.
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1Enjoy!
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