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.
Life isn't easy is it?! Just when you think you have got it all together, a curve ball is hurled your way and you have to get it together all over again!
I am having one of those weeks! After several failed attempts at writing a post for my beautiful Spanish Chicken Recipe (which I will get up soon!!!), I knew my mind was elsewhere so there was nothing for it but to call a friend up, have a glass of champagne and pour my heart out!
And so I did! Over food and a glass of bubbly, we righted the world. Well sort of! We berated the world quite a lot 😉 but we felt better once it was over.
Friendship, food and wine are the cures to so many of life's woes! Or at least the things that get you through life woes!
This salad is perfect for those kind of meals. It is simple, delicious and light enough to leave room for several chocolate brownie squares (because brownies makes things better too!!!!) but substantial enough to soak up the glass or two of bubbly!
That is why there are very few photos of this salad. A glass of bubbly, a good friend and suddenly you have eaten most of the food and only have 4 photos! Oops!
A few quick notes on the salad.
I like to warm the figs in the oven first. They aren't cooked just warmed through. If you want to cook them for longer I have added the instructions to the notes below the recipe. Or leave them cold, but maybe not fridge cold! Room temp cold. Should have just written leave them at room temp...(Shush it has been a hard week!!!)
I use homemade ricotta for this. Yes I know!!! But I am that kind of person, cooking is my happy place, so making ricotta earlier this week, didn't feel like a chore! It was a welcome distraction. But this is just as delicious with the soft fresh ricotta you can buy on the deli. Just don't buy the reduced fat one!!!! It is just not good and I will shout at you and I am already having a bad week so don't make it worse 😉
When you dress the dish at the end, you want a really grassy extra virgin olive oil (am I cool enough to use EVOO?????) it really works with the sweetness of the figs and the salty prosciutto.
Think that is everything, I hope you are having a good week. If not then I am sending you virtual hugs and glasses of bubbly. If you are then I am sending you high fives, enjoy and go embrace the good times xx
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Get the Recipe
Fig, Ricotta and Prosciutto Salad
- 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
- Freshly cracked black pepper
- 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.
Nutrition is per serving
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