Wednesday, 12 March 2014

Quince and Prosciutto Bruschetta

Quince conserve is proving to be a very useful addition to my pantry as it can be used in both sweet and savoury dishes. Here I have used it in a recipe which came from Anathoth Farm to make a substantial snack.

Quince and Prosciutto Bruschetta:


•       1 loaf of Turkish Bread or Crusty Italian Bread

•       250g of cream cheese

•       1 pottle of Anathoth Farm Quince Conserve

•       Prosciutto – fresh or grilled until crispy, 1 piece per bread slice

•       Fresh Basil leaves to serve


•       Cut bread into slices 1.5cm thick and toast.

•       Mix Anathoth Farm Quince Conserve with cream cheese.

•       Place toasted bread slices onto a serving platter, top with quince cream cheese mix and prosciutto slices, scatter with fresh basil leaves and serve.

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