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
slices thick ciabatta or other crusty bread
small garlic clove, minced
fresh basil leaves, chopped
freshly ground black pepper
seeds (I have used Nigella seeds)
balsamic syrup (store bought or recipe follows)
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.
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.
I am an author, cook, traveller and proud Mama of two boys. I have published three books - 'Easy Home Cooking Italian Style', 'Food for Sharing Italian Style', and 'The Sweet Life - Easy Home Baking and Sweet Treats.' My books reflect my Italian heritage. I also write fiction and feature articles.