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Author Notes: My Italian spin on the Australian classic. Crispy prosciutto, creamy ricotta and rich balsamic syrup take avocados to a whole new level. You can use store bought balsamic syrup if you like, but it's simple to make yourself. This recipe will make more than you need but it keeps well in a sealed container and it great with anything from steak to strawberries and icecream. —Liliana
- 4 slices thick ciabatta or other crusty bread
- 4 slices prosciutto
- olive oil
- 1.5 tablespoons lemon juice
- 1 small garlic clove, minced
- 4 fresh basil leaves, chopped
- freshly ground black pepper
- 100 grams ricotta
- 3 tablespoons balsamic syrup (store bought or recipe follows)
- 500 milliliters balsamic vinegar
- 4 tablespoons brown sugar
- Drizzle the ciabatta with a little olive oil and grill or toast until golden.
- Lay the prosciutto onto a baking paper lined oven tray and cook for 10 minutes, or until crisp. Set aside.
- Peel and de-seed the avocados and place in a bowl with the lemon juice, minced garlic and basil. Roughly smash with the back of a fork. Don’t mash it too smooth, you want texture. Season with salt and black pepper.
- Spoon a quarter of the avocado mix onto each piece of toasted bread. Crumble a little ricotta over each and sprinkle with seeds. Drizzle with a little balsamic syrup and top with a slice of crispy prosciutto.
- BALSAMIC SYRUP Combine the vinegar and sugar in a small saucepan. Bring to the boil, stirring, then reduce heat and simmer, stirring every now and then,until mixture is thickened and syrupy. This recipe makes about 240 ml (8 fl oz) of syrup. Store chilled in a sealed jar for up to one month.