Good Housekeeping

Fig and parma tartines with courgette salad

Name: Fig and parma tartines with courgette salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 large slices of sourdough bread; 250 g (9oz) ricotta; Finely grated zest 1/2 lemon; 8 slices Parma ham or prosciutto; 2 tbsp. balsamic vinegar; 2 tbsp. runny honey; 6 large figs, sliced; 3 courgettes, ends trimmed; Finely grated zest and juice 1/2 lemon; Small bunch basil, chopped; 3 tbsp. extra virgin olive oil

An open-faced sandwich, topped with a winning flavour combination and served with a refreshing salad.

By The Good Housekeeping Web teamPublished: 11 August 2016

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Yields:

Prep Time:

20 mins

Total Time:

20 mins

Ingredients

4 large slices of sourdough bread
250 g (9oz) ricotta
Finely grated zest 1/2 lemon
8 slices Parma ham or prosciutto
2 Tbsp. balsamic vinegar
2 Tbsp. runny honey
6 large figs, sliced
3 courgettes, ends trimmed
Finely grated zest and juice 1/2 lemon
Small bunch basil, chopped
3 Tbsp. extra virgin olive oil

Directions

1. Step 1
  To make the courgette salad, using a y-shaped vegetable peeler, peel courgetts into long, thin ribbons. Place in a medium bowl with the lemon zest and juice, basil, oil and some seasoning. Stir together gently and set aside.
2. Step 2
  Lightly toast the bread. Meanwhile, in a small bowl mix the ricotta, lemon zest and seasoning. Spread over toasts then top each with 2 slices of Parma ham or prosciutto.
3. Step 3
  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 courgette salad.
  
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