Golden Crumpets with cottage cheese, tomatoes and prosciutto
Serves 1
Serves 1
Ingredients
2 Golden Crumpets
½ cup cherry tomatoes, halved
1 tbsp olive oil
½ cup cottage cheese
fresh basil leaves, for garnish
2 slices of prosciutto
balsamic glaze, for drizzling
handful of rocket leaves
1 tsp pine nuts
salt and pepper, to taste
Method
Preheat the oven to 200°C (400°F). Place halved cherry tomatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 15-20 minutes or until the tomatoes are slightly caramelised. Remove from the oven and set aside.
Toast the Golden Crumpets until they are golden brown and crispy.
To assemble, first spread a generous layer of cottage cheese over each crumpet. Top the cottage cheese with the roasted cherry tomatoes, arranging them evenly over the crumpets. Tear fresh basil leaves and scatter them over the cherry tomatoes. Add a slice of prosciutto to each crumpet. Add rocket leaves and sprinkle with pine nuts.
