Ricotta Roast Figs Wrapped in Procsiutto

Figs are a such a subtle fruit, and have a wonderfully unique texture. They always seem like a very ancient food to me..perhaps because of all the images of fig leaves covering people up in art, or the descriptions of them in meals from the Roman Empire. Either way, they make for a delicious starter, or a delicate desert depending on how you prepare them.

This is one of my all-time favorite starters to make for guests, it is simple, quick, and looks beautiful when presented. The combination of flavors make me feel like I’m in a hilltown in Tuscany enjoying a summer evening.

  • 12 Large ripe figs
  • 12 strips of prosciutto
  • 250gm Ricotta Cheese
  • 180-200gm Marscapone
  • 2 handfuls of rocket leaves/arugula
  • 12-20 almonds
  • Balsamic glaze (if you don’t have any, you can use regular balsamic but the glaze is much better with this dish)
Preheat the grill to 200 degrees celcius. Lightly toast to the almonds until they are golden on all sides. Set aside to cool.
In a bowl, mix the ricotta and marscapone with a spoon. Add salt and pepper until there a small black flecks of pepper in your white mixture, and it is tasty on it’s own.
Carefully wash the figs and pat dry. Slice the top stalk from each fig. Carefully cut the fig in half from the top down, without cutting the bottom of the fig.2/3 way through should be fine. Make a horizontal cut also so that you have 4 pieces of fig fanned open like a flower. Using a teaspoon, stuff each fig with the cheese mixture. Secure the fig and cheese with a slice of prosciutto wrapped around the outside. Lay each fig over a piece of aluminum foil-lined baking tray.
Grill for 10-12 minutes or until the prosciutto is cooked and the figs have softened. While you wait for them to cook, chop the almonds. Lay out some rocket/arugula on each plate. Serve the figs placed on the rocket leaves, spindled with the chopped almonds. Drizzle over the top with a balsamic glaze. Salt and Pepper and serve immediately.

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