Pawpaw and Prosciutto Bruschetta

Crunchy bruschetta and red onion with silky pawpaw and salty prosciutto make this a fresh and tasty dish for lunch or an anytime snack.


  • ½ loaf sourdough bread, cut into 1 cm slices
  • 1 large clove garlic, cut in half
  • 2 tbsp olive oil
  • 8 slices prosciutto
  • 1 Dole Pawpaw, cut into thin wedges
  • 1 small red onion, sliced thinly
  • ¼ cup walnuts
  • 1 tbsp olive oil, extra, for drizzling
  • Italian parsley to garnish
  • freshly ground black pepper

Serves 4


  1. Char-grill the bread slices on a barbecue or under a grill until they are crisp on both sides: then rub each slice with the cut garlic clove.
  2. Brush a small amount of olive oil onto one side of each slice of bread.
  3. Top each slice with a piece of prosciutto, 2 wedges of pawpaw, some red onion slices and 2 to 3 walnuts.
  4. Drizzle with the extra olive oil, garnish with Italian parsley leaves and season with freshly ground black pepper.
Per Serve