Rarely I have I had such a mix of flavours that compliment one another as well as this recipe does!
Recently I have been on a bit of a mission to create my portfolio and recruiting a few people to help me achieve this goal. Last week my father made this recipe when he had a guest over for dinner. He sat this heavily plated bruschetta dish down onto the table and before I had even taken my first bite I knew I wanted him to make it for my cause. It smelt and looked amazing!
This recipe comes from the (freebie) Coles magazine you can pick up at your local Coles supermarket – and boasts a cool $2.70 per serve!
Pear & Prosciutto Bruschetta with Honeyed Ricotta
1/4 cup olive oil 8 slices top quality bruschetta bread 250g (8oz)smooth ricotta 1 tsp honey, warmed and runny 2 pears, thinly sliced lengthways 200g (6.5oz) sliced prosciutto Basil leaves and cracked pepper to serve
Preheat the oven to 200 C (400 F). Brush the olive oil over both sides of the bruschetta bread. Place on a baking tray and bake for 5-10 minutes until lightly toasted.
Mix together the ricotta and honey. Spread the ricotta mixture over the bruschetta bread and arrange the pear slices over the ricotta. Cut each piece of prosciutto into half. Loosely roll two halves and place on top of the pear. (Repeat for each slice).
Top each slice with a few small basil leaves and some cracked pepper.
Rachel Jane is a self-taught food photographer and stylist based in Melbourne. As the creator of her beloved blog, Two Loves Studio, she shares her evolving journey into the world of food photography. She is passionate about shooting food portraiture that highlights the simplicity and beauty of real food. Her styling focuses on the shapes and textures of the dishes components, which allows us to connect with the dish and evokes our love affair with food.
All content and photography in this space are the property of Two Loves Studio and cannot be used without permission. If you wish to use something you find at TLS, please just reach out - I'd love to hear from you.