- 1 French bread stick
- 60g ricotta
- 2 tablespoons sour cream
- 2 teaspoons seeded mustard
- 80g prosciutto
- 60g semi-dried tomatoes
- 1 packet Norfolk Bay smoked mussels
- Sprogs of dill or coriander to serve
Heat oven to 120 degrees C and line 2 baking trays with baking paper.
To make the bruschetta, cut the bread stick into slices 6mm thick. Place on prepared trays ad bake for approximately 15 minutes until crisp. Cool.
Mix together the ricotta, sour cream and mustard.
Cut the prosciutto slices in half lengthways, and then in half crossways.
Cut the semi-dried tomatoes into 6mm strips.
Place a mussel at one end of a piece of prosciutto, top with a slice of tomato, then roll up.
Heat oven to 180 degrees C. Line a baking tray with baking paper. Place the prepared mussels on this and bake until the prosciutto is crisp.
To serve: spoon a little of the ricotta cream onto the slices of bruschetta and top with a warm mussel. Sprinkle with dill or coriander and serve immediately.Save this recipe as PDF