Strawberry, Feta & Prosciutto Bruschetta

Makes 8

Preperation time = 30 minutes

Cooking time = 4 minutes

• 250g Victorian strawberries, hulled

• 2 tablespoons white balsamic vinegar*

• ground black pepper

• 300g jar marinated feta, drained and lightly mashed

• 8 slices Italian style bread

• olive oil

• 60g thinly sliced prosciutto, torn into small pieces

• 1 cup baby rocket

• 25g toasted hazelnuts, coarsely chopped (optional)

Method

Slice strawberries and place in a ceramic or glass bowl. Add vinegar and pepper and stir gently. Set aside for at least 10 minutes. Drain, reserving liquid.

 

Heat a stove top grill or barbecue over a medium-high heat. Brush both sides of each bread slice with olive oil. Grill, in batches if necessary, for 2 minutes each side or until golden.

 

Spread with feta, then top with strawberries, lightly pressing them onto the feta. Top with prosciutto and rocket and sprinkle with hazelnuts. Drizzle with a little of the reserved strawberry marinade and olive oil. Serve immediately.

 

Cooks tip:  White balsamic vinegar is found in the vinegar section of the supermarket.