Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Lyndey Milan's Jamon, Fig and Ricotta Bruschette Food Lyndey Milan's Jamon, Fig and Ricotta Bruschette Preparation time 5 minutes Cooking time 4 minutes Serves 4 Ingredients 4 slices sourdough bread 2 tbsp (40ml) extra virgin olive oil 1 garlic clove, halved 2 tbsp olive tapenade 40g rocket 100g fresh ricotta 2 tsp caramelised verjuice or balsamic glaze 6 fresh figs, halved 4–8 thin slices jamon, torn Method Brush sourdough with one tablespoon oil and rub with cut garlic clove and grill on both sides until golden. Spread with tapenade. Top with rocket, then crumble over the ricotta and drizzle with verjuice or balsamic. Finish with jamon and three fig halves. Drizzle over remaining oil and season with salt and pepper. Food Preparation Time 5 minutes Cooking Time 4 minutes Serves 4 Shop Dessert Wine You might also like Food Lyndey Milan's Open Lasagne With Cheese and Mushrooms Words by Lyndey Milan on 1 Jul 2017 Food Lyndey Milan's bocconcini, cherry tomato and basil pizza Words by Lyndey Milan on 1 Aug 2017 Food Lyndey Milan's Avocado Spring Salad Words by Lyndey Milan on 1 Jan 2017 Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline