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Fig, Ricotta and Prosciutto Salad

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.

Prep Time
3 mins
Cook Time
3 mins
Total Time
8 mins
Servings: 2 (with bread)
Course: Side Dish , Main Course , Appetizer , Lunch , Others

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

Instructions

    Cup of Yum
  1. Pre-heat the oven to 180ºC/350ºF
  2. Cut the figs into quarters and lay cut sides up on a baking tray lined with cooking paper.
  3. Drizzle with the olive oil and honey and place in the oven to warm and soften for 5 minutes. (see notes)
  4. Once the figs are warm, arrange them on a platter, rip your prosciutto into long slivers and twist and twirl it over the platter.
  5. Dot with the fresh ricotta.
  6. 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.