Fig, Ricotta and Prosciutto Salad
User Reviews
5.0
12 reviews
Excellent
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Prep Time
3 mins
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Cook Time
3 mins
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Total Time
8 mins
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Servings
2 (with bread)
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Course
Side Dish, Main Course, Appetizer, Lunch, Others
Fig, Ricotta and Prosciutto Salad
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Sweet, warm figs, with salty prosciutto, creamy ricotta and a pop of rosemary and extra virgin olive oil. This salad is utterly delicious and utterly gorgeous! Tasty and beautiful! That is what we all need in our lives.
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Ingredients
- 8 large ripe figs
- 1 teaspoon olive oil
- 1 teaspoon honey
- 100 g prosciutto
- 200 g fresh ricotta (get my homemade recipe)
- 1 fresh rosemary spring
- ½ tablespoon extra virgin olive oil
- salt
- freshly cracked black pepper
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Instructions
- Pre-heat the oven to 180ºC/350ºF
- Cut the figs into quarters and lay cut sides up on a baking tray lined with cooking paper.
- Drizzle with the olive oil and honey and place in the oven to warm and soften for 5 minutes. (see notes)
- Once the figs are warm, arrange them on a platter, rip your prosciutto into long slivers and twist and twirl it over the platter.
- Dot with the fresh ricotta.
- Finely chop the fresh rosemary leaves. Sprinkle this over your platter, drizzle with the extra virgin olive oil and give it a good grinding of salt and black pepper.
Notes
- If you want a much softer fig you can cook the figs for 10-15 minutes.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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